Caracas-Style Yuca and Corn Cakes with Shredded Chicken and Sweet Pepper

Instructions

1. 1

   1. Place the chicken breast in a pot with 1.2 l (5 cups) water, the bay leaf, 50 g (about 1/3 cup) of the chopped onion, 1 chopped garlic clove, 4 g salt (3/4 tsp), and 1 g cumin (1/2 tsp). Bring to a boil, then cook over medium heat for 18 to 20 minutes, until the chicken is fully cooked. Remove, let it cool slightly, and shred it. Reserve 120 ml (1/2 cup) of the broth.

2. 2

   2. While the chicken cooks, place the yuca in another pot with enough water to cover it and a pinch of salt. Cook for 18 to 22 minutes until very tender. Drain well, remove any woody center fibers, and mash the yuca into a smooth puree.

3. 3

   3. Add the sweet corn kernels, precooked cornmeal, grated white cheese, egg, 30 g (1/4 cup) chopped onion, 1 chopped garlic clove, 2 g salt (3/8 tsp), and black pepper to the mashed yuca. Mix until a moldable dough forms. Divide into 8 portions and shape into cakes about 8 cm (3 inches) wide.

4. 4

   4. In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Cook the cakes for 3 to 4 minutes per side until golden and firm. If you want to keep them warm, transfer them to a tray and place them in the oven at 200 °F / 95 °C while you finish the rest.

5. 5

   5. For the shredded chicken topping, heat 30 ml (2 tbsp) vegetable oil with the butter in another skillet over medium heat. Sauté the remaining onion, remaining garlic, and sweet pepper for 4 to 5 minutes until fragrant and softened.

6. 6

   6. Stir in the chopped tomato, sweet paprika, remaining cumin, and 2 g salt (3/8 tsp). Cook for 5 minutes, stirring, until the tomato breaks down slightly and forms a thick sauce.

7. 7

   7. Add the shredded chicken and the reserved 120 ml (1/2 cup) broth. Cook for 4 to 6 minutes over medium heat until the chicken is juicy and well seasoned. Turn off the heat and stir in the fresh cilantro.

8. 8

   8. Serve 2 cakes per portion and spoon a generous amount of sweet-pepper shredded chicken on top. If desired, return the cakes to the oven for 2 more minutes at 200 °F / 95 °C before serving so they regain their crisp surface.