Panamanian Chicken Saute with Yuca and Corn Recipe

Panamanian Sautéed Chicken with Yuca and Corn

Indulge in an exquisite journey of flavors with this Panamanian Sautéed Chicken, harmoniously paired with delicate yuca and sweet corn-on-the-cob. This dish invites you to explore the vibrant essence of Panamanian cuisine, with its delightful symphony of spices and freshness. Perfect for an elegant dinner for two, this dish combines the earthy richness of yuca, the sweet juiciness of corn, and the robust flavors of Central American-inspired spices, making for an unforgettable culinary experience.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 45 minutes

Ingredients

• 300g Chicken
• 300g Yuca (cassava), peeled and cut into chunks
• 2 Corn on the cob, peeled and cut into halves
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 30g Fresh Cilantro, chopped
• 1 tsp Oregano
• 1 tsp Cumin
• Salt to taste
• Black pepper to taste
• 2 tbsp Olive Oil
• 1 tsp Chili Powder
• 1 tbsp White Vinegar
• 1 Stock Cube, dissolved in 500 ml of water

Method

• Begin by heating olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and aromatic.
• Introduce the chunks of yuca into the skillet, allowing them to sauté for approximately 5 minutes, stirring occasionally.
• Season the yuca with salt, pepper, cumin, oregano, and chili powder, mixing well to ensure even coating.
• In a separate pot, bring the dissolved stock cube mixture to a simmer. Add the yuca and simmer for 15 minutes until the yuca is tender.
• In the same skillet, add the chicken, and cook until well-browned on all sides, approximately 7 minutes.
• Gently add the corn-on-the-cob halves, and pour in the white vinegar. Cover the skillet and cook for an additional 15 minutes, occasionally stirring, until the chicken is cooked through and the corn is tender.
• Just before serving, incorporate the chopped cilantro, mixing well into the dish for a fresh, vibrant taste.
• Plate the dish with equal portions of chicken, yuca, and corn, garnishing with additional cilantro if desired.

Tips

• For an even richer flavor, marinate the chicken in vinegar, salt, and pepper for an hour before cooking.
• Ensure yuca is cooked thoroughly until tender to release its earthy, nutty flavor.
• Adjust spices according to taste for a more or less intense heat.

Nutritional Information