Breaking News Bar
posted: 1/7/2014 5:45 AM

Bahian-Spiced Chicken and Beans with Yuca Mash

hello
Success - Article sent! close
  • Bahian-Spiced Chicken and Beans with Yuca Mash brings a taste of Brazil to your table.

      Bahian-Spiced Chicken and Beans with Yuca Mash brings a taste of Brazil to your table.
    McCormick

 

Yuca mash

1 package (24 ounces) frozen yuca

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

¼ cup (½ stick) butter, softened

1/3 cup whole milk, warmed

½ teaspoon salt

¼ teaspoon ground white pepper

Bahian blend

1 teaspoon ground cumin

1 teaspoon oregano leaves

½ teaspoon ground white pepper

¼ teaspoon ground red pepper

Chicken and beans

¼ cup (½ stick) butter

1½ pounds boneless skinless chicken thighs, cut into 1-inch cubes

1 medium onion, chopped

1 medium red bell pepper, chopped

2 cloves garlic, minced

1 tablespoon tomato paste

¼ cup flour

2 cups chicken stock

1 cup thawed frozen black-eyed peas

½ cup coarsely chopped pitted black olives

4 tablespoons chopped fresh cilantro, divided

1 teaspoon salt

2 tablespoons grated Cotija cheese

For the mash: Bring a large pot of salted water to boil on high heat. Add yuca; return to boil. (Adding more boiling water, if needed, to cover the yuca by at least 1 inch.) Reduce heat to medium; boil 30 minutes or until yuca is very tender.

For the seasoning blend: Mix all ingredients until well blended. Set aside.

Heat oven to 350 degrees.

For the chicken and beans: Melt butter in large saucepan on medium-high heat. Add chicken; cook and stir 5-7 minutes or until no longer pink. Add onion, bell pepper and garlic; cook and stir 5 minutes or until vegetables soften. Stir in tomato paste and Bahian Seasoning Blend. Sprinkle with flour; mix well. Add stock, black-eyed peas, olives, 3 tablespoons of the cilantro and salt. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring frequently. Spoon into 2-quart baking dish. Place baking dish on baking sheet. Set aside.

Drain yuca well. Remove and discard fibrous core from center of each yuca piece using 2 forks (1 fork to hold the yuca piece and the other to remove the fibrous core). Gently peel off any other fibrous layers that may cling to yuca. Return yuca to large saucepan. Add ¼ cup softened butter and warm milk. Mash with potato masher to form a sticky and chunky purée. Season with salt and white pepper. Spoon yuca mash around edge of the chicken and beans, leaving the center visible. Sprinkle Cotija cheese on yuca mash and bake 40 minutes or until filling is bubbling and cheese is golden brown. Let stand 5 minutes before serving. Sprinkle with remaining cilantro.

Serves 10.

Nutrition values per serving: 347 calories, 15 g fat, 37 g carbohydrates, 3 g fiber, 16 g protein, 89 mg cholesterol, 632 mg sodium.

McCormick Flavor Forecast 2014

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here