Chicken Dinner, Caribe

A complete Caribbean chicken dinner - and I even made the recipe up myself!

Caribbean Braised Chicken with Mashed Yucca and Mojo
Serves 4

Chicken:
8 Chicken Thighs, cleaned and seasoned with Creole/Jerk spices
1 Tbs Achiote Paste or Olive Oil
1 large shallot or 1/3 onion, minced
1 habanero pepper, minced
3 cloves garlic, minced
Juice of 1 Orange, Juice of 1 Lime
1 tbs Cilantro, chopped
1/2c White Wine
1 Mango, diced
1 can Corn, drained
1/2 jar sliced pimento olives
Cilantro

Yucca
1.5 lbs (1 Bag) frozen Yuca, thawed and cubed
2 Tbs Olive Oil
2 Cloves garlic, minced
Juice of 1 Orange and 1 Lime

Chicken
1. Season chicken. Sear in a pan over high hear. Reserve.
2. Heat achiote paste or olive oil in a pan, and saute garlic/onion/habanero. Deglaze with orange/lime juice, wine and cilantro. Season.
3. Add chicken back to the pan. Bring to a boil, cover, and braise 20 minutes over medium-low heat.
4. Add mango,corn, and olives and braise another few minutes, until mango softens some.
5. Season to taste, and finish with a handful chopped cilantro.

Yuca
1. Cook yuca like potatoes for mashing - to fork tender
2. Drain and add juices, garlic, olive oil, and season.
3. Mash and eat.