Pastelón de yuca (Cassava Casserole)

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A one-dish meal that is worth trying, if you find yourself in possession of some yuca (cassava). For the filling, you may use vegetables, chicken, and beef (or just use cheese).

Time: 1 hr. Serves: 4

Before starting to cook: Butter up a baking 1-inch tall baking pan. Heat up the oven to 350 °F.

Ingredients:

• 2 lbs of cassava
• 1/2 grated mozzarella cheese
• 1/2 cup of butter
• 1lb (0.5 kg) chicken breasts
• 1 teaspoon coriander leaves, finely chopped
• 1 tablespoon tomato paste
• 1 chicken bouillon cube
• 1 teaspoon salt
• 1 small red onion
• 1 green pepper
• Ground black pepper

Preparation:

1. Boil chicken in 6 cups of water — to which you’ll add the chicken bouillon — until the chicken is tender.
2. Once cooled, finely shred the cooked chicken. Chop the onion and green pepper into very small pieces, discarding all seeds. In a shallow pan, heat 2 teaspoons of oil; add chicken, onion, and green pepper and stir. Add the black pepper, coriander and tomato paste. Simmer over very low heat until almost all the liquid has evaporated. Set aside.
3. Peel the cassava and boil adding 1 teaspoon of salt to the water. When it is very tender turn off the heat. Take the cassava out of the water and mash them with a fork. Add the butter and keep mashing until it is very smooth.
4. Put half of the cassava mixture in the baking pan, smother it. Cover it with the chicken. Cover it with the remaining cassava mixture, cover with cheese. Put in he oven until the top is golden brown.
5. Serve with a few slices of avocados.

Main ingredients: beef • cassava • chicken • yuca