Yuca and Corn Cakes with Guava Adobo Chicken and Warm Cabbage Salad

Name: Yuca and Corn Cakes with Guava Adobo Chicken and Warm Cabbage Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.1 lb peeled yuca, cut into chunks; 1 cup corn kernels; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp ground cumin; 1 large egg; 1/4 cup pre-cooked cornmeal; 3 tbsp vegetable oil; 1.3 lb boneless chicken breast or thigh; 3 oz guava paste; 1/2 cup water; 2 tbsp apple cider vinegar; 4 cloves garlic; 2 tsp ancho chili powder; 1 tsp dried oregano; 5 cups green cabbage; 1/2 cup red onion; 2 tbsp lime juice; 1/2 cup fresh cilantro; 1/2 cup crumbled queso fresco

An original Latin American recipe featuring crispy pan-seared yuca and corn cakes topped with chicken glazed in a guava, garlic, and chili adobo, served with a warm cabbage salad of red onion and cilantro. It balances sweet, tangy, savory, and mildly spicy flavors.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g peeled yuca, cut into chunks (for hervir and machacar)
150 g corn kernels (fresh or congelado)
8 g salt (divided)
2 g black pepper (divided)
2 g ground cumin (divided)
1 unit egg (beaten)
30 g pre-cooked cornmeal (for dar estructura)
45 ml vegetable oil (divided)
600 g boneless chicken breast or thigh (in strips gruesas)
90 g guava paste (chopped)
120 ml water (for the sauce)
30 ml apple cider vinegar (for the adobo)
12 g garlic (chopped fino)
4 g ancho chili powder (or chile suave ground)
1 g dried oregano (preferiblemente mexicano)
250 g green cabbage (finely rebanado)
80 g red onion (en pluma fina)
30 ml lime juice (freshly squeezed)
15 g fresh cilantro (chopped)
60 g crumbled queso fresco (for terminar)

Nutrition facts

per serving

498 kcal

Calories

31 g

Protein

45 g

Carbs

21 g

Fat

4 g

Fiber

41 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

EggsDairy

Instructions

1
1. Place the yuca in a pot with enough cold water to cover and 1 teaspoon of salt. Bring to a boil and cook for 18 to 22 minutes, until very tender. Drain, remove any tough core fibers, and mash the hot yuca into a thick puree.
2
2. While the yuca cooks, mix the chicken in a bowl with half of the garlic, 1 tablespoon apple cider vinegar, ancho chili powder, 1/2 teaspoon cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes.
3
3. Cook the corn kernels in a large skillet over medium-high heat with 1 teaspoon oil for 3 to 4 minutes, until lightly blistered and golden in spots. Set aside.
4
4. Combine the mashed yuca with the toasted corn, beaten egg, pre-cooked cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon cumin. Shape into 8 compact cakes using lightly damp hands.
5
5. Heat 2 tablespoons oil in a large skillet over medium heat. Cook the yuca-corn cakes for 4 to 5 minutes per side, until crisp and deeply golden. Transfer to a tray and keep warm in a 200 °F / 95 °C oven if desired.
6
6. In the same skillet, add the marinated chicken and cook over medium-high heat for 6 to 8 minutes, stirring, until fully cooked and lightly caramelized.
7
7. Add the guava paste, water, the remaining 1 tablespoon apple cider vinegar, and the rest of the garlic to the chicken skillet. Cook for 2 to 3 minutes, stirring, until the guava paste melts into a thick glaze that coats the chicken.
8
8. In another skillet or in a free space in the same pan, heat the remaining teaspoon of oil. Add the green cabbage and red onion with a pinch of salt and sauté for 2 to 3 minutes so they soften slightly while keeping some texture. Remove from the heat and toss with the lime juice and fresh cilantro.
9
9. To serve, place 2 yuca and corn cakes per serving, spoon the guava adobo chicken on top, and serve with the warm cabbage salad. Finish with crumbled queso fresco and a little extra cilantro if desired.

Chef tips

If the yuca mixture feels too moist, add 1 to 2 extra tablespoons of pre-cooked cornmeal. Brown the cakes well without moving them too much so they develop a crust. Dice the guava paste into small cubes so it melts faster.

Substitutions

You can use boneless chicken thighs for juicier flavor. Queso fresco can be replaced with mild cotija or omitted. If guava paste is unavailable, use thick guava jam and slightly reduce the water.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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