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Yucca Stuffed with Chicken

c
@cocinero44
CaribbeanLunchDinnerMain CourseMeatGluten-FreeNut-FreeNon-Vegetarian

Experience the delightful flavors of the Caribbean with this mouth-watering stuffed cassava dish. The crisp outer layer of the cassava envelops a savory chicken filling, making it a perfect appetizer or main course for any meal.

Yucca Stuffed with Chicken recipe
Prep Time
40min
Cook Time
15min
Total Time
55min

Ingredients

6 Servings
(1 serving = 1 stuffed cassava ball)
  • medium yuccas, cut into large chunks
    medium yuccas, cut into large chunks
    3
  • grs. of cooked and shredded chicken meat
    grs. of cooked and shredded chicken meat
    250
  • grs. of chopped stuffed olives
    grs. of chopped stuffed olives
    50
  • oil
    oil
    2tbsp
  • eggs
    eggs
    3
  • of butter
    of butter
    2tbsp
  • onion, finely chopped
    onion, finely chopped
    1
  • chopped parsley
    chopped parsley
    1tsp
  • red bell pepper, chopped
    red bell pepper, chopped
    1
  • green bell pepper, chopped
    green bell pepper, chopped
    1
  • boiled egg, chopped
    boiled egg, chopped
    1
  • gr of chopped smoked bacon
    gr of chopped smoked bacon
    200
  • Salt and pepper to taste
    Salt and pepper to taste

How to make Yucca Stuffed with Chicken

  1. Step 1

    Boil the peeled yuca in salted water until soft. Drain and mash until smooth to form a purée.

  2. Step 2

    Add the eggs one at a time to the mashed yuca, mixing thoroughly after each addition.

  3. Step 3

    Stir in the butter and combine well to form a soft, malleable dough. Set aside.

  4. Step 4

    For the filling, heat oil in a pan and sauté the onion, red and green bell peppers, bacon, and shredded chicken.

  5. Step 5

    Add the chopped olives, season with salt and pepper, and cook until everything is lightly browned.

  6. Step 6

    Stir in the chopped parsley and hard-boiled egg. Remove from heat.

  7. Step 7

    On a piece of aluminum foil, flatten the yuca dough into a rectangle.

  8. Step 8

    Spread the filling over the center, then carefully roll it up using the foil to form a log.

  9. Step 9

    Transfer to a preheated oven at 200°C (392°F) and bake for 15 minutes until heated through and lightly golden.

  10. Step 10

    Serve warm, either on its own or accompanied by a fresh lettuce, tomato, and onion salad.

Nutrition (per serving)

Calories

41.8kcal (2.09%)

Protein

0.0g (0.08%)

Carbs

0.0g (0.01%)

Sugars

0.0g

Healthy Fat

1.5g

Unhealthy Fat

3.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the yuca is fully cooked and fibrous strands are removed before mashing to achieve a smooth texture.

  2. Use aluminum foil or parchment to help shape the roll evenly without it falling apart.

FAQS

  1. Can I use frozen cassava for this recipe?

    Yes, you can use frozen cassava. Just ensure it is fully thawed and boiled until tender before mashing.

  2. What can I serve with stuffed cassava?

    Serve with a fresh salad or a spicy dipping sauce like aioli or habanero sauce.

  3. How do I store leftover stuffed cassava?

    Store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to maintain crispiness.

  4. Can I substitute the chicken with another protein?

    Yes, you can substitute the chicken with other proteins such as beef or turkey for a different twist.

  5. Can I make it ahead of time?

    Yes. Prepare the yuca dough and filling a day in advance. Assemble and bake when ready to serve.

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c

@cocinero44

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