Bolas de Yuca with Pollo Tropical Sauce
Bolas de Yuca with Pollo Tropical Sauce
Ingredients
For the Yuca Balls
- 2 yuca, large pieces
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup shredded cheese, such as mozzarella or Monterey Jack
- 4 cups vegetable oil, for frying, or as needed
For the Pollo Tropical Sauce
- 1 chicken breast, cooked and shredded or diced
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1 packet Sazón seasoning, or 1 1/2 teaspoons
- 1 tablespoon Adobo seasoning
- 1/2 lime, juiced
Instructions
- 1
Peel the 2 large pieces of yuca and cut them into smaller, manageable pieces, about 2-3 inches long. Place the yuca pieces in a large pot and cover with water. Bring to a boil over high heat.
⏱️ 5 min
- 2
Reduce heat to medium and boil the yuca until it is very soft and easily pierced with a fork, about 20-25 minutes. Drain the yuca thoroughly.
⏱️ 25 min
- 3
Transfer the soft yuca to a large bowl. Using a potato masher or a fork, mash the yuca thoroughly until smooth. Remove any fibrous strands from the center of the yuca as you mash.
⏱️ 5 min
- 4
Season the mashed yuca with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. Mix all the seasonings into the yuca until well combined.
⏱️ 3 min
- 5
Take a portion of the seasoned mashed yuca (about 2 tablespoons) and flatten it in the palm of your hand to form a disc. Place about 1 tablespoon of shredded cheese in the center of the flattened yuca.
⏱️ 7 min
- 6
Carefully fold the yuca around the cheese, ensuring the cheese is completely enclosed. Roll it into a compact ball. Repeat this process with the remaining yuca and cheese.
⏱️ 10 min
- 7
In a large, deep skillet or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of yuca should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 8
Carefully place a few yuca balls into the hot oil, ensuring not to overcrowd the pan. Fry the yuca balls, turning occasionally, until they are golden brown and crispy on all sides, about 4-6 minutes per batch. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 15 min
- 9
While the yuca is cooking, prepare the chicken for the sauce. If not already cooked, boil or pan-fry the chicken breast until cooked through, then shred or dice it.
⏱️ 10 min
- 10
In a separate medium-sized pan, add 1 tablespoon of olive oil over medium heat. Add the chopped red onion, red bell pepper, and green bell pepper to the pan. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 11
Add the cooked and shredded or diced chicken to the pan with the sautéed vegetables. Stir to combine.
⏱️ 1 min
- 12
Pour in 1/2 cup of tomato sauce and 1/2 cup of chicken broth. Add 1 packet of Sazón seasoning and 1 tablespoon of Adobo seasoning. Squeeze the juice from 1/2 a lime into the sauce.
⏱️ 2 min
- 13
Stir all the ingredients together and let the sauce simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 14
Serve the crispy yuca balls hot, topped generously with the flavorful pollo tropical sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bolas de Yuca with Pollo Tropical Sauce
For the Yuca Balls
- 2 yuca, large pieces
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup shredded cheese, such as mozzarella or Monterey Jack
- 4 cups vegetable oil, for frying, or as needed
For the Pollo Tropical Sauce
- 1 chicken breast, cooked and shredded or diced
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1 packet Sazón seasoning, or 1 1/2 teaspoons
- 1 tablespoon Adobo seasoning
- 1/2 lime, juiced
Instructions
- 1
Peel the 2 large pieces of yuca and cut them into smaller, manageable pieces, about 2-3 inches long. Place the yuca pieces in a large pot and cover with water. Bring to a boil over high heat.
⏱️ 5 min - 2
Reduce heat to medium and boil the yuca until it is very soft and easily pierced with a fork, about 20-25 minutes. Drain the yuca thoroughly.
⏱️ 25 min - 3
Transfer the soft yuca to a large bowl. Using a potato masher or a fork, mash the yuca thoroughly until smooth. Remove any fibrous strands from the center of the yuca as you mash.
⏱️ 5 min - 4
Season the mashed yuca with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. Mix all the seasonings into the yuca until well combined.
⏱️ 3 min - 5
Take a portion of the seasoned mashed yuca (about 2 tablespoons) and flatten it in the palm of your hand to form a disc. Place about 1 tablespoon of shredded cheese in the center of the flattened yuca.
⏱️ 7 min - 6
Carefully fold the yuca around the cheese, ensuring the cheese is completely enclosed. Roll it into a compact ball. Repeat this process with the remaining yuca and cheese.
⏱️ 10 min - 7
In a large, deep skillet or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of yuca should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 8
Carefully place a few yuca balls into the hot oil, ensuring not to overcrowd the pan. Fry the yuca balls, turning occasionally, until they are golden brown and crispy on all sides, about 4-6 minutes per batch. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 15 min - 9
While the yuca is cooking, prepare the chicken for the sauce. If not already cooked, boil or pan-fry the chicken breast until cooked through, then shred or dice it.
⏱️ 10 min - 10
In a separate medium-sized pan, add 1 tablespoon of olive oil over medium heat. Add the chopped red onion, red bell pepper, and green bell pepper to the pan. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 11
Add the cooked and shredded or diced chicken to the pan with the sautéed vegetables. Stir to combine.
⏱️ 1 min - 12
Pour in 1/2 cup of tomato sauce and 1/2 cup of chicken broth. Add 1 packet of Sazón seasoning and 1 tablespoon of Adobo seasoning. Squeeze the juice from 1/2 a lime into the sauce.
⏱️ 2 min - 13
Stir all the ingredients together and let the sauce simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 14
Serve the crispy yuca balls hot, topped generously with the flavorful pollo tropical sauce.
⏱️ 2 min