Grilled chicken and summer vegetables with yuca mash and chimichurri
¾ pound yuca root
¾ cup coconut milk
Chimichurri spice blend (cumin – sweet smoked paprika – granulated garlic)
Fresh flat-leaf parsley
2 or 3 red radishes
1 poblano chile
Two 6-ounce boneless skin-on chicken breasts
Cook the yuca mash
Peel the yuca; cut the yuca in half lengthwise, then into ¼-inch-thick half-moons.
In a small sauce pot, combine the yuca, coconut milk, and ¼ cup water. Bring to a boil, reduce to a simmer, cover, and cook until very tender, 13 to 15 minutes. Using a masher, fork, or the back of a spoon, lightly mash the yuca with the liquid just until coarse. Season to taste with salt and pepper.
While the yuca cooks, prepare the chimichurri and the vegetables.
Make the chimichurri
Set aside half the chimichurri spice blend for the chicken.
Strip the parsley leaves from the stems; finely chop the leaves.
Finely chop the cilantro.
Zest and juice the lime, keeping the zest and juice separate.
In a small bowl, stir together half the chimichurri spice blend with the parsley, cilantro, lime zest, 2 tablespoons lime juice, 2 to 3 teaspoons oil, and 1 tablespoon water. Season to taste with salt and pepper.
Prep and cook the vegetables
Trim the ends from the radishes, if desired; cut the radishes in half.
Cut the poblano in half lengthwise; remove the stem, ribs, and seeds. Wash your hands after handling.
In a medium bowl, toss the radishes, poblano, and scallions with 2 to 3 teaspoons oil; season with salt and pepper. In a large grill pan or frying pan over high heat, cook the radishes, poblano, and scallions until lightly browned and just tender, 2 to 4 minutes per side; the scallions may cook more quickly. Transfer the vegetables to a plate as they finish cooking; wipe out the pan. When cool enough to handle, coarsely chop the poblano.
Prep and cook the chicken
Pat the chicken dry with a paper towel; season with the remaining chimichurri spice blend, salt, and pepper.
In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a plate.
Transfer the yuca mash, grilled vegetables, and chicken to individual plates. Top with as much chimichurri as you like and serve.