Please enter the email you’re using for this account.
This just takes a few minutes of prep and you have an aromatic, flavorful, very enjoyable dinner on the table in no time. Yuca may be a vegetable that many of you haven’t used yet. But you should…it’s a very filling starchy vegetable that’s similar to a sweet potato in its makeup and properties, and it has a bit of a nutty taste. When I made this, I peeled and cut fresh yuca, but for those of you who want convenience, it is now available from B’gan in the freezer section of kosher groceries in the chopped form.
2 pounds dark chicken cutlets (you can use white meat if you prefer)
2 large yuca, peeled and cubed
2 tablespoons olive oil
2 tablespoons Tio Pepe Light Sherry or other sherry or cooking wine
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1/2 cup Manischewitz Chicken Broth
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme (optional)
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
Preheat the oven to 350 degrees Fahrenheit.
Place the cleaned cutlets and the yuca chunks in a baking pan.
In a mixing bowl, combine olive oil, sherry, garlic, chicken broth, oregano, basil, thyme, salt, paprika, and pepper.
Pour mixture over the cutlets and yuca. Cover tightly and bake for 45 minutes.
Photos by Esti Photography
How Would You
Rate this recipe?
Please log in to rate
Reviews