[vc_row][vc_column width=”1/2″][vc_column_text]Ingredients:
3 pounds of cassava peeled and cut
2 liters of water
½ cup Evaporated Milk.
3 tablespoons butter
Salt and pepper to taste
2 ½ cup of thigh boneless and diced
1 tablespoon olive oil
1/3 cup red paprika
1/3 cup green paprika
1/3 cup yellow paprika
¼ cup sliced green olives
¼ cup capers
1/8 cup MAGGI® Tomato Paste
1/8 cup finely chopped coriander
1 cup of water[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Preparation:
1. In a large saucepan over high heat, see the water with a pinch of salt, pepper and bring a boil.
2. Add the yucas and cook for 20 minutes or until soft.
3. Remove from water, drain and mash until mashed. Add Evaporated Milk and butter. Adjust the salt and pepper point to taste.
4. Marinate the chicken with salt and pepper for 5 minutes.
5. In a skillet over high heat, add the olive oil and sauté the chicken for 3 minutes.
6. Add the peppers, olives and capers. Cook for 2 minutes.
7. Finally, add the Tomato Paste, water and cook for 5 minutes over low heat. Adjust the salt, pepper point and let stand.
8. In a refractory bowl, place the cassava puree covering only the bottom, then add the chicken and replace a layer of mash. Bake for 15 minutes at 150 ° C.
Culinary tip:
You can add fresh oregano at the time the chicken is cooking.[/vc_column_text][/vc_column][/vc_row]
