Griddled Yam and Sweet Corn Cakes with Mild Cocuy Chicken, Pink Bean Cream and Pickled Sweet Peppers

Instructions

1. 1

   1. In a bowl, mix the cooked mashed yam with the sweet corn kernels, precooked corn flour, grated white cheese, egg, 30 g (1/4 cup) onion, 20 g (about 3 tbsp) sweet pepper, 10 g (1/4 cup) cilantro, 3 g (1/2 tsp) salt, and a pinch of black pepper. If the mixture feels too dry, add up to 60 ml (1/4 cup) water little by little. Shape into 8 medium cakes and set aside.

2. 2

   2. For the pickle, combine the remaining sweet pepper, 20 g (about 3 tbsp) onion, white vinegar, lime juice, a pinch of salt, and 5 g (about 2 tbsp) cilantro in a bowl. Mix well and let stand for 20 minutes while you prepare the other components.

3. 3

   3. Heat 15 ml (1 tbsp) annatto oil or vegetable oil in a skillet over medium heat. Add 30 g (1/4 cup) onion and 2 chopped garlic cloves and sauté for 2 minutes. Add the chicken, 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and 1 g (1/2 tsp) ground cumin. Cook for 5 minutes, stirring, until lightly seared.

4. 4

   4. Add the tomato paste and grated panela to the chicken. Cook 1 minute more. Add the cocuy and let it reduce for 1 minute. Pour in 120 ml (1/2 cup) chicken stock or water, lower the heat, and cook for 10 to 12 minutes until the chicken is tender and lightly sauced. Turn off the heat and stir in 5 g (about 2 tbsp) chopped cilantro.

5. 5

   5. For the pink bean cream, place the cooked pink beans, 1 garlic clove, 240 ml (1 cup) chicken stock or water, 15 ml (1 tbsp) annatto oil or vegetable oil, 2 g (1/4 tsp) salt, and a pinch of cumin in a blender or food processor. Blend until smooth. Transfer to a small saucepan and cook over low heat for 5 minutes, stirring, until slightly thickened.

6. 6

   6. Preheat the oven to 100 °C / 210 °F to keep the cakes warm, if desired. Then heat a griddle, budare, or nonstick skillet over medium heat and add 15 ml (1 tbsp) annatto oil or vegetable oil. Cook the cakes for 4 to 5 minutes per side until deeply golden and firm. If working in batches, keep them warm in the oven at 100 °C / 210 °F.

7. 7

   7. To serve, spread a layer of pink bean cream on each plate, arrange 2 cakes per serving, and spoon the mild cocuy chicken over the top. Finish with the sweet pepper pickle and the remaining fresh cilantro.

8. 8

   8. Serve immediately while the cakes are still crisp outside and soft inside.