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Bahian Spiced Chicken & Black-Eyed Peas with Yuca Mash

Name: Bahian Spiced Chicken & Black-Eyed Peas with Yuca Mash
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 10
Cuisine: Caribbean,
Ingredients: Yuca Mash; 1 package (24 oz) frozen yuca; 1/4 cup (1/2 stick) butter softened; 1/3 cup whole milk warmed; 1/2 tsp salt; 1/4 tsp McCormick® White Pepper, Ground; Bahian Seasoning Blend; 1 tsp McCormick® Cumin, Ground; 1 tsp McCormick® Oregano Leaves; 1/2 tsp McCormick® White Pepper, Ground; 1/4 tsp McCormick® Red Pepper, Ground; Chicken & Black-Eyed Peas; 1/4 cup (1/2 stick) butter; 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch cubes; 1 medium onion chopped; 1 medium red bell pepper chopped; 2 cloves garlic minced; 1 tbsp tomato paste; 1/4 cup flour; 2 cups Kitchen Basics® Original Chicken Stock; 1 cup thawed frozen black-eyed peas; 1/2 cup coarsely chopped pitted black olives; 4 tbsps chopped fresh cilantro divided; 1 tsp salt; 2 tbsps grated Cotija cheese

This rustic chicken and bean casserole features a fragrant seasoning and is topped with one of Brazil’s favorite ingredients, yuca, also known as cassava.

30m

PREP TIME

1hr 15m

COOK TIME

347

CALORIES

22

INGREDIENTS

Ingredients
Instructions
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Ingredients 10 (1 cup) Servings

Yuca Mash
1 package (24 ounces) frozen yuca
1/4 cup (1/2 stick) butter, softened
1/3 cup whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon McCormick® Ground White Pepper
Bahian Seasoning Blend
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Ground White Pepper
1/4 teaspoon McCormick® Ground Cayenne Red Pepper
Chicken & Black-Eyed Peas
1/4 cup (1/2 stick) butter
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup flour
2 cups Kitchen Basics® All Natural Original Chicken Stock
1 cup thawed frozen black-eyed peas Substitutions available
- drained and rinsed canned black-eyed peas
1/2 cup coarsely chopped pitted black olives
4 tablespoons chopped fresh cilantro, divided
1 teaspoon salt
2 tablespoons grated Cotija cheese Substitutions available
- grated Romano cheese

KEY PRODUCTS

INSTRUCTIONS

1 For the Yuca Mash, bring a large pot of salted water to boil on high heat. Add yuca; return to boil. (Adding more boiling water, if needed, to cover the yuca by at least 1 inch.) Reduce heat to medium; boil 30 minutes or until yuca is very tender.
2 For the Bahian Seasoning Blend, mix all ingredients until well blended. Set aside.
3 Preheat oven to 350°F. For the Chicken & Beans, melt butter in large saucepan on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add onion, bell pepper and garlic; cook and stir 5 minutes or until vegetables soften. Stir in tomato paste and Bahian Seasoning Blend. Sprinkle with flour; mix well. Add stock, black-eyed peas, olives, 3 tablespoons of the cilantro and salt. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring frequently. Spoon into 2-quart baking dish. Place baking dish on baking sheet. Set aside.
4 Drain yuca well. Remove and discard fibrous core from center of each yuca piece using 2 forks (1 fork to hold the yuca piece and the other to remove the fibrous core). Gently peel off any other fibrous layers that may cling to yuca. Return yuca to large saucepan. Add 1/4 cup butter, softened, and warm milk. Mash with potato masher to form a sticky and chunky puree. Season with salt and white pepper. Spoon yuca mash around edge of the Chicken & Beans, leaving the center of visible. Sprinkle Cotija cheese on yuca mash.
5 Bake 40 minutes or until filling is bubbling and cheese is golden brown. Let stand 5 minutes before serving. Sprinkle with remaining 1 tablespoon chopped cilantro.