Sweet potato and cassava flatbreads with coconut-braised chicken and sweet pepper, warm cabbage-lime salad

Instructions

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   1. In a bowl, mix the mashed sweet potato, crushed cassava flatbread, pre-cooked cornmeal, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil until you get a moldable dough. If it feels too wet, let it rest for 5 minutes so the cassava can absorb some moisture.

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   2. Divide the dough into 8 portions and shape them into small flatbreads about 3 inches wide. Set them aside on a tray or plate.

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   3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the flatbreads for 3 to 4 minutes per side until firm and lightly crusted. Transfer them to a tray and keep warm in the oven at 250 °F / 120 °C.

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   4. In the same skillet, add the remaining tablespoon of vegetable oil and sauté half of the onion with the sweet pepper for 3 minutes. Add the garlic and ground annatto and cook 30 seconds more until fragrant.

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   5. Stir in the shredded chicken, coconut milk, chicken stock, grated panela, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat for 10 to 12 minutes, stirring, until the stew is juicy and lightly creamy.

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   6. Meanwhile, in another skillet add the remaining onion and the cabbage. Cook with 2 teaspoons, about 10 ml, of water if needed to help soften it, for 2 to 3 minutes over medium heat, just until the cabbage is warm but still crisp. Turn off the heat and toss with the remaining 2 tablespoons lime juice, a pinch of salt, and half of the chopped cilantro.

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   7. To serve, place two flatbreads on each plate, spoon the coconut-braised chicken on top, and finish with the warm cabbage salad. Sprinkle with the remaining cilantro and serve right away.