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
Ingredients
For Chicken
- 1 whole chicken cut into 8 pieces
- 4 cups Water
- 4 teaspoons Knorr® 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
Instructions
For Chicken
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Place a big pot of water to a boil. Add the Knorr® Chicken Bouillon and mix
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Place the chicken and boil it for 20 minutes or until completely cooked
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Remove from water, cool, and shred. Save the chicken stock
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In a large pan, place oil on medium heat
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Add the onions and peppers. Sautee 4-5 minutes or until softened
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Add the chicken, tomato juice, mustard, Worcestershire Sauce and 1 cup of the chicken stock made earlier
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Cook for 10 minutes. Check for seasoning and add more salt if needed
For Yuca Puree
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Boil yuca in salted water until fork-tender. About 15 minutes
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Drain the water and remove the center vein from the yuca
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Using a potato ricer or food processor, grind the yuca until pureed
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Add the milk, butter, salt, pepper, and shredded cheese. Mix until combined
Assembly
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Preheat oven to 400 degrees F
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Grease the bottom and sides of a casserole dish
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Add half of the yuca puree on the bottom of the dish
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Spread the chicken on top
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Finally, add the remaining yuca puree. Top with parmesan cheese
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Bake for 20-25 minutes until the tops have browned
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Enjoy!