Crispy Plantain and Sweet Potato Cakes with Ají Dulce Braised Chicken, Avocado Cream, and Warm Cabbage Salad

Instructions

1. 1

   Place the sweet potato in a pot with enough water and 1/2 teaspoon salt. Cook over medium heat for 12 to 15 minutes, until tender. Drain and mash until smooth while still hot.

2. 2

   While the sweet potato cooks, peel the ripe plantains, cut them into chunks, and sauté them in a skillet with 1 tablespoon vegetable oil over medium heat for 4 to 5 minutes, until softened and lightly caramelized. Mash with a fork.

3. 3

   In a large bowl, combine the sweet potato mash, mashed plantain, grated queso llanero, beaten egg, pre-cooked cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 8 compact cakes and let them rest for 10 minutes.

4. 4

   Season the chicken with cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

5. 5

   Heat 1 tablespoon vegetable oil in a wide skillet over medium-high heat. Brown the chicken for 4 to 5 minutes. Add half of the onion, half of the garlic, the ají dulce peppers, and the red bell pepper. Cook 5 minutes more, stirring.

6. 6

   Add the chicken broth, grated panela, and 2 tablespoons lime juice. Reduce to medium-low heat and cook for 12 to 15 minutes, until the chicken is cooked through and the sauce is slightly syrupy. Adjust salt and pepper if needed.

7. 7

   For the avocado cream, blend the avocado with the cilantro, the remaining garlic, 2 tablespoons lime juice, 2 tablespoons water, a pinch of salt, and a pinch of pepper until smooth. Set aside.

8. 8

   Preheat the oven to 200 °C / 400 °F. Place the cakes on a lightly greased baking tray or on parchment paper. Brush them with 1 tablespoon vegetable oil and bake for 15 minutes. Carefully flip them, brush with the remaining tablespoon of oil, and bake 10 minutes more, until golden and crisp around the edges.

9. 9

   For the warm salad, heat a large skillet over medium heat with 1 tablespoon of the cooking oil left in the pan from the stew if available; otherwise use a small amount of cooking oil. Add the remaining onion and cook for 2 minutes. Add the cabbage, apple cider vinegar, the remaining tablespoon of lime juice, a pinch of salt, and pepper. Sauté for 3 to 4 minutes, just until slightly wilted but still textured.

10. 10

    Serve two cakes per plate. Top with the ají dulce braised chicken, add spoonfuls of avocado cream, and serve with the warm cabbage salad. Finish with extra cilantro if desired.