Mains

Pastel al horno de yuca y pollo en salsa criolla

@chefejpr on Instagram

Makes

One baking pan

Time

About 3 hr

Ingredients 3

• Masa: 5 lb yuca, 8 green bananas, 1/2 cup achiote oil plus extra, 1 tsp chicken bouillon, 3 tsp salt
• Chicken: 4 large chicken breasts, 1/2 white onion, 11.5 oz roasted pimientos, 1/4 cup sofrito, 4 tbsp garlic paste, 10 olives, 8 oz tomato sauce, 1 packet sazón, 1 tsp bouillon, 1 tbsp salt, 2 1/2 cups water
• Banana leaves, aluminum foil, baking pan

Steps 7

1. Boil the chicken 30 to 40 min until it shreds by hand, then shred it.
2. Cook the onion until translucent. Add the pimientos, then the sofrito, garlic paste, olives, and tomato sauce, then the sazón, bouillon, and salt, 30 sec each.
3. Stir in the chicken, add the water, cover, and cook 15 to 20 min on medium.
4. Peel the yuca and green bananas, remove the yuca's center string, and grate everything. Mix in the achiote oil, bouillon, and salt.
5. Line the pan with a banana leaf brushed with achiote oil. Layer half the masa, all the chicken, then the rest of the masa, and brush the top with oil.
6. Cover with a banana leaf and wrap tightly in foil.
7. Bake at 350°F for about 1 1/2 hr covered, then 15 to 20 min uncovered (estimate). Rest 20 min, slice, and garnish with pimiento strips.