FOR THE FILLING
2 large sweet potatoes
2 medium-sized potatoes
3 cloves of garlic, minced
1 large onion, chopped
1/4 cup (60 ml) of olive oil
2 kg of chicken breast pieces without skin
4 medium-sized tomatoes, chopped, seeds removed and peels off
1 cup of cooked green corn (180 g)
1/2 cup of all-purpose flour (60 g)
4 cups of chicken broth (960 ml)
2 tablespoons of chopped fresh parsley
Salt and pepper to taste
FOR THE CORN BREAD
1 1/2 cups of cornmeal (240 g)
1 1/2 cups of all-purpose flour (180 g)
2 teaspoons of active dry yeast
3 teaspoons of baking powder
1 1/2 teaspoons of salt
1 1/2 cup of milk (360 ml)
2 eggs, lightly beaten
1/4 cup (60 ml) of olive oil
FOR THE FILLING
2 large sweet potatoes
2 medium-sized potatoes
3 cloves of garlic, minced
1 large onion, chopped
1/4 cup (60 ml) of olive oil
2 kg of chicken breast pieces without skin
4 medium-sized tomatoes, chopped, seeds removed and peels off
1 cup of cooked green corn (180 g)
1/2 cup of all-purpose flour (60 g)
4 cups of chicken broth (960 ml)
2 tablespoons of chopped fresh parsley
Salt and pepper to taste
FOR THE CORN BREAD
1 1/2 cups of cornmeal (240 g)
1 1/2 cups of all-purpose flour (180 g)
2 teaspoons of active dry yeast
3 teaspoons of baking powder
1 1/2 teaspoons of salt
1 1/2 cup of milk (360 ml)
2 eggs, lightly beaten
1/4 cup (60 ml) of olive oil
PREPARE THE FILLING: in a large pot, boil the sweet potatoes and potatoes in water until they're tender
Drain and remove the skin
Cut the sweet potatoes into half lengthwise and then into chunks, and the potato into cubes. Reserve
In a large skillet, sauté the garlic and onion in olive oil over low heat until softened
Add the chicken breast pieces and cook until browned
Add the tomato and cook, adding water as needed
The meat should break apart and become tender
Remove the chicken from the pot, debone it, and cut into small pieces
Return to the pot with the sweet potato, potato, and corn
Add the flour dissolved in a little water
Mix well
Add the broth, season with salt and pepper, and bring to a boil, stirring constantly, until thickened
Stir in parsley, transfer to an oval 39cm refrigerator-safe dish, and let cool
MAKE THE CORN BREAD: in a bowl, whisk together the cornmeal, flour, yeast, baking powder, and salt
Add the milk mixed with eggs and olive oil
Mix until smooth
Spread over the chicken and bake in a hot oven (230°C) preheated for about 30 minutes, or until golden brown
Serve immediately
286 calories per serving
