Caracas Corn and Plantain Skillet Cake with Annatto Chicken and Avocado Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an oven-safe skillet or a 24 cm / 9.5 in round pan with the butter and set aside.

2. 2

   In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the onion, sweet pepper, and red bell pepper. Cook for 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the chicken, ground annatto, cumin, 1 teaspoon of the salt, and the black pepper. Cook for 6 to 8 minutes, stirring, until the chicken changes color.

4. 4

   Pour in 120 ml / 1/2 cup of the chicken broth and cook over medium heat for 8 minutes, or until the liquid reduces and the chicken is juicy. Turn off the heat and stir in half of the chopped cilantro. Set aside.

5. 5

   In a large bowl, mix the pre-cooked cornmeal with the milk, the remaining 120 ml / 1/2 cup chicken broth, the egg, 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Let it rest for 3 minutes to hydrate.

6. 6

   Add the mashed ripe plantain to the corn mixture and stir until you have a thick, even batter.

7. 7

   Spread two-thirds of the batter into the greased skillet or pan. Evenly distribute the annatto chicken on top. Cover with the grated white cheese.

8. 8

   Drop spoonfuls of the remaining batter over the cheese and gently smooth it, leaving some areas only partially covered for a rustic top.

9. 9

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until the skillet cake is set and golden around the edges.

10. 10

    While it bakes, make the cream: blend the avocado with the lime juice, the remaining cilantro, 1 tablespoon vegetable oil, and 1/4 teaspoon salt until smooth. For a lighter texture, add 1 to 2 tablespoons of water if desired.

11. 11

    Let the skillet cake rest for 5 minutes after baking. Slice into portions and serve hot with the avocado cream on top or on the side.