Caracas Pumpkin-Corn Skillet Cake with Cocoa Chicken, Sweet Pepper and Seared Cheese

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Lightly grease an oven-safe skillet or a 24 cm / 9.5 in round baking dish with a little butter.

2. 2

   Place the pumpkin in a pot with enough water and cook for 12 to 15 minutes until very tender. Drain well and mash until smooth.

3. 3

   In a medium skillet, heat 1 tablespoon of annatto oil or vegetable oil over medium heat. Sauté half of the onion with half of the sweet pepper for 3 to 4 minutes. Add the garlic and cook 30 seconds more.

4. 4

   Add the diced chicken, 1 teaspoon salt, 1/4 teaspoon black pepper, and the cumin. Cook for 5 to 6 minutes, stirring, until the chicken is no longer pink.

5. 5

   Stir in the crushed tomato, cocoa powder, and grated panela. Cook over medium-low heat for 10 minutes, stirring occasionally, until you have a juicy but thick stew. Set aside.

6. 6

   For the base, blend or process the corn kernels with the milk until you get a rustic mixture, not completely smooth.

7. 7

   In a large bowl, mix the pumpkin purée, the corn-milk mixture, pre-cooked cornmeal, egg, melted butter, the remaining onion, the remaining sweet pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 5 minutes so the cornmeal can hydrate.

8. 8

   Pour the pumpkin-corn mixture into the prepared pan and smooth the top. Bake at 375 °F / 190 °C for 20 minutes, until just set in the center.

9. 9

   Remove the pan from the oven, spread the chicken stew evenly over the top, and bake again for 10 more minutes at 375 °F / 190 °C.

10. 10

    Meanwhile, heat the remaining tablespoon of oil in a skillet and sear the slices of white cheese on both sides, 1 to 2 minutes per side, until lightly caramelized on the surface.

11. 11

    Remove the skillet cake from the oven, arrange the seared cheese on top, and let it rest for 5 minutes. Finish with the chopped fresh cilantro before serving.