Chicken Cassava

Name: Chicken Cassava
Yield: 8
Ingredients: 4 tablespoons of olive oil; 60g of butter; 1 small onion, finely chopped; 300g of cooked chicken breast, cut into cubes; ½ red bell pepper, cut into cubes; ½ cup of green peas; ½ cup of tomato sauce; 2 cups of vegetable broth; 3 tablespoons of chopped fresh cilantro; Salt and pepper to taste; 1/2 cup of cornmeal; Oil for greasing; 1 hard-boiled egg, cut into slices; 1 tomato, cut into slices

1
4 tablespoons of olive oil
2
60g of butter
3
1 small onion, finely chopped
4
300g of cooked chicken breast, cut into cubes
5
½ red bell pepper, cut into cubes
6
½ cup of green peas
7
½ cup of tomato sauce
8
2 cups of vegetable broth
9
3 tablespoons of chopped fresh cilantro
10
Salt and pepper to taste
11
1/2 cup of cornmeal
12
Oil for greasing
13
1 hard-boiled egg, cut into slices
14
1 tomato, cut into slices

Ingredients

1
4 tablespoons of olive oil
2
60g of butter
3
1 small onion, finely chopped
4
300g of cooked chicken breast, cut into cubes
5
½ red bell pepper, cut into cubes
6
½ cup of green peas
7
½ cup of tomato sauce
8
2 cups of vegetable broth
9
3 tablespoons of chopped fresh cilantro
10
Salt and pepper to taste
11
1/2 cup of cornmeal
12
Oil for greasing
13
1 hard-boiled egg, cut into slices
14
1 tomato, cut into slices

Directions

1
Heat the olive oil in a pan, melt the butter, and sauté the onion and chicken until browned
2
Add the bell pepper, peas, tomato sauce, and vegetable broth
3
Let it simmer for 3 minutes after the initial boiling
4
Season with cilantro, salt, and pepper
5
Gradually add the cornmeal, stirring constantly
6
Grease a ring mold with oil to a diameter of 20 centimeters
7
Line the bottom of the mold with slices of egg and tomato
8
Place the cassava and press down
9
Let it cool and demold.