Ground chicken scented with onion and paprika sits between creamy layers of mashed yuca in this beloved Dominican dish that can be customized with your favorite protein. Serve with a generous side of vegetables for a complete meal., May 2022; updated November 2022


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Bring a medium pot of water to a boil. Add yuca, cover and cook until completely tender, 30 to 35 minutes. Drain and remove any fibrous strings from the yuca. Mash with a potato masher until lump-free, then stir in egg and milk until completely creamy and smooth.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper and onion; cook, stirring, for 2 to 3 minutes. Add chicken, lemon juice and paprika; cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Add marinara and salt and cook until warmed through, about 3 minutes.

  • Layer half of the yuca mash in the bottom of the prepared baking dish. Add the chicken mixture and top with 1/4 cup Cheddar and 1/4 cup mozzarella. Evenly top with the remaining yuca mash and sprinkle with the remaining 1/4 cup each Cheddar and mozzarella. Bake until the cheese is melted and the edges are golden, about 30 minutes. Let stand for 5 minutes before cutting into 6 pieces.

To make ahead

Refrigerate cooked chicken (Step 3) in an airtight container for up to 1 day.

Nutrition Facts

1 piece
432 calories; protein 19g; carbohydrates 57g; dietary fiber 4g; sugars 6g; fat 15g; saturated fat 5g; mono fat 6g; poly fat 2g; cholesterol 98mg; vitamin a iu 967IU; vitamin b3 niacin 6mg; vitamin b12 1mcg; vitamin c 42mg; vitamin d iu 21IU; vitamin e iu 3IU; folate 58mg; vitamin k 10mg; sodium 681mg; calcium 199mg; iron 1mg; magnesium 58mg; phosphorus 285mg; potassium 895mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 10mg; selenium 16mcg.