Latin American > Colombian

Cayeye with Chicken and Peppers Recipe

Ingredients with Measurements:
- 2 cups of peeled and diced yucca
- 1 cup of diced chicken breast
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1/4 cup of water

Special equipment needed:
- Large pot
- Skillet

Step-by-step instructions:

1. In a large pot, add the diced yucca and enough water to cover it. Bring to a boil and cook until the yucca is tender, about 20 minutes.

2. Drain the yucca and mash it with a fork or a potato masher until it forms a smooth consistency. Set aside.

3. In a skillet, heat the olive oil over medium heat. Add the chicken and cook until browned, about 5 minutes.

4. Add the diced peppers, onion, and garlic to the skillet. Cook until the vegetables are tender, about 10 minutes.

5. Add the mashed yucca to the skillet and stir until well combined. Add salt and pepper to taste.

6. Pour 1/4 cup of water over the mixture and stir until the water is absorbed and the cayeye is heated through.


Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 12g

Substitutions for ingredients:
- Yucca can be substituted with mashed potatoes.
- Chicken can be substituted with ground beef or pork.
- Bell peppers can be substituted with any other vegetable of your choice.

Variations:
- Add a can of black beans to the skillet for a heartier meal.
- Top with shredded cheese for a cheesy twist.

Tips and tricks:
- Make sure to peel the yucca thoroughly before cooking.
- To make the cayeye creamier, add a splash of milk or cream.
- Adjust the seasoning to your taste.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stove until heated through.

Presentation ideas:
Serve the cayeye in a bowl or on a plate.

Garnishes:
Garnish with chopped cilantro or parsley.

Pairings:
Pair with a side of avocado salad or fried plantains.

Suggested side dishes:
Avocado salad, fried plantains, or black beans.

Troubleshooting advice:
If the cayeye is too dry, add a splash of water or milk to make it creamier.

Food safety advice:
Make sure to cook the chicken thoroughly to prevent foodborne illness.

Food history:
Cayeye is a traditional dish from Colombia and Venezuela made with mashed yucca.

Flavor profiles:
Savory, slightly sweet, and creamy.

Serving suggestions:
Serve as a main dish for lunch or dinner.

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Region: Colombian

Taste: Savory, Tangy, Spicy, Herbal, Aromatic