Dominican Stuffed Yuca with Braised Chicken and Silky Pumpkin Sweet Pepper Sauce

Instructions

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   1. Place the cassava in a large pot with enough water and 1 teaspoon of salt. Bring to a boil and cook for 20 to 25 minutes, until very tender. Drain, remove the fibrous core from each piece, and mash the cassava while still hot with the butter and 2 tablespoons of sour orange juice until smooth and moldable.

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   2. While the cassava cooks, make the filling. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté half of the red onion, half of the sweet peppers, and half of the garlic for 3 to 4 minutes, until softened.

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   3. Add the tomato paste, 1/2 teaspoon oregano, cumin, and a pinch of black pepper. Cook for 30 seconds. Stir in the shredded chicken, 1/2 teaspoon salt, and 1 tablespoon sour orange juice. Mix well and add the water little by little if it looks dry. Cook for 4 to 5 minutes until the filling is moist but thick. Remove from the heat and mix in 2 tablespoons of chopped cilantro.

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   4. Preheat the oven to 425°F / 220°C. Lightly grease a baking tray or baking dish with the oil for greasing.

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   5. Divide the cassava dough into 8 portions. With lightly damp hands, flatten one portion into a thick disk, place 2 to 3 tablespoons of the chicken in the center, and close it up into a cylinder or large croquette. Repeat with the remaining dough and filling.

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   6. Place the stuffed cassava pieces on the tray, brush or rub them with the remaining tablespoon of vegetable oil, and bake for 18 to 20 minutes at 425°F / 220°C, turning halfway through, until firm with golden spots.

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   7. For the sauce, place the pumpkin in a saucepan with the chicken broth. Cook over medium heat for 10 to 12 minutes until very soft. In a small skillet, heat the remaining tablespoon of vegetable oil and sauté the remaining onion, sweet peppers, and garlic for 3 minutes.

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   8. Add the cooked sofrito to the pumpkin along with the remaining oregano, remaining salt, and remaining black pepper. Blend or mash until smooth. Return the sauce to the heat for 1 to 2 minutes to adjust the texture; if too thick, add 1 or 2 tablespoons of water. Finish with the remaining chopped cilantro.

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   9. Serve two stuffed cassava pieces per plate over or topped with the warm pumpkin sauce.