1 1/2 kg of cooked and mashed yucca
2 boxes of cream of milk
1 cooked and shredded chicken breast
1 can of tomato extract
200 g of chopped olives
100 g of cooked and chopped hearts of palm
2 soup spoons of olive oil
1 finely chopped onion
2 cloves of garlic minced
To taste salt and pepper
600 g of shredded mozzarella cheese
4 soup spoons of olive oil
150 ml of water
1 1/2 kg of cooked and mashed yucca
2 boxes of cream of milk
1 cooked and shredded chicken breast
1 can of tomato extract
200 g of chopped olives
100 g of cooked and chopped hearts of palm
2 soup spoons of olive oil
1 finely chopped onion
2 cloves of garlic minced
To taste salt and pepper
600 g of shredded mozzarella cheese
4 soup spoons of olive oil
150 ml of water
1
Mix the cream of milk with the cooked yucca and reserve
2
Heat the olive oil in a pan, sauté the onion and garlic, and add the shredded chicken
3
Add all the remaining ingredients to the pan, except for the sauce and mozzarella cheese
When the mixture comes to a boil, remove it from the heat and reserve
Once the mixture has cooled slightly, turn some of the sauce into the bottom of a form
Then place part of the yucca mass, spread with a fork and alternate layers of sauce, yucca, and mozzarella cheese
5
Place in a medium oven for about 30 minutes
Remove from the oven and let it firm up for 10 minutes before serving.
