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Give your weeknight dinner a Latin twist and make this delicious Baked Yuca Pie filled with shredded chicken and topped with lots of cheese
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Baked Yuca Pie

Give your weeknight dinner a Latin twist and make this delicious Baked Yuca Pie filled with shredded chicken and topped with lots of cheese
Course Entree
Cuisine Latin
Keyword casseroles, latin casseroles, yuca pie
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6
Calories 693kcal
Author Tiffany bendayan

Ingredients

For Chicken

  • 1 whole chicken cut into 8 pieces
  • 4 cups Water
  • 4 teaspoons Chicken Bouillon
  • 1/2 Red Pepper chopped
  • 1/2 Green Pepper chopped
  • 1 Onion chopped
  • 15 oz Tomato Sauce canned
  • 2 teaspoons Yellow Mustard
  • 2 teaspoons Tomato Paste
  • 1 teaspoon Worcestershire Sauce
  • 2 teaspoons Olive Oil
  • Salt + Pepper to taste

For Yuca Puree

  • 2 lbs Frozen Yuca
  • 1/4 cup Milk more if needed
  • 2 tablespoons Salted Butter
  • 1 1/2 cups Shredded Cheese
  • 2 tablespoons Parmesan Cheese
  • Salt + Pepper to taste
US Customary - Metric

Instructions

For Chicken

  • Place a big pot of water to a boil. Add the Knorr® Chicken Bouillon and mix
  • Place the chicken and boil it for 20 minutes or until completely cooked
  • Remove from water, cool, and shred. Save the chicken stock
  • In a large pan, place oil on medium heat
  • Add the onions and peppers. Sautee 4-5 minutes or until softened
  • Add the chicken, tomato juice, mustard, Worcestershire Sauce and 1 cup of the chicken stock made earlier
  • Cook for 10 minutes. Check for seasoning and add more salt if needed

For Yuca Puree

  • Boil yuca in salted water until fork-tender. About 15 minutes
  • Drain the water and remove the center vein from the yuca
  • Using a potato ricer or food processor, grind the yuca until pureed 
  • Add the milk, butter, salt, pepper, and shredded cheese. Mix until combined

Assembly

  • Preheat oven to 400 degrees F
  • Grease the bottom and sides of a casserole dish
  • Add half of the yuca puree on the bottom of the dish
  • Spread the chicken on top
  • Finally, add the remaining yuca puree. Top with parmesan cheese
  • Bake for 20-25 minutes until the tops have browned
  • Enjoy!

Nutrition

Calories: 693kcal | Carbohydrates: 66g | Protein: 35g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 1094mg | Potassium: 1012mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1217IU | Vitamin C: 61mg | Calcium: 232mg | Iron: 3mg