Creole Pumpkin and Corn Skillet Cake with Cilantro Chicken and White Cheese Crust

Instructions

1. 1

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

2. 2

   Cook the pumpkin in a pot with enough water for 12 to 15 minutes, until very tender. Drain well and mash it with the remaining butter. Set aside.

3. 3

   In a large skillet, heat 2 tablespoons of annatto oil over medium heat. Sauté the onion, sweet pepper, red bell pepper, scallions, and half of the garlic for 5 to 7 minutes, until fragrant and softened.

4. 4

   Add the chicken, cumin, oregano, half of the salt, and half of the black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink.

5. 5

   Stir in 120 ml / 1/2 cup chicken broth, the grated panela, and half of the cilantro. Cook 5 minutes more until you have a moist but not watery filling. Remove from the heat.

6. 6

   In a large bowl, mix the mashed pumpkin with the pre-cooked cornmeal, milk, eggs, the remaining 240 ml / 1 cup chicken broth, the rest of the garlic, 90 g / 3 oz of the grated cheese, the remaining salt, and the remaining black pepper. Let it rest for 3 minutes so the cornmeal can hydrate.

7. 7

   Pour two thirds of the pumpkin-corn mixture into the greased skillet or dish. Spread the chicken filling evenly on top.

8. 8

   Cover with the remaining pumpkin-corn mixture, smoothing the surface with a spoon. Sprinkle the remaining 90 g / 3 oz grated white cheese over the top.

9. 9

   Bake for 30 minutes at 375 °F / 190 °C. Then raise the temperature to 425 °F / 220 °C and bake 5 more minutes to brown the crust.

10. 10

    While it bakes, toss the avocado with the lime juice and the remaining cilantro for a fresh side.

11. 11

    Let the skillet cake rest for 10 minutes out of the oven before slicing. Serve hot with the cilantro-lime avocado on the side.