You are here: Home » Recipes » Peruvian Chicken with Yucca Patties Peruvian Chicken with Yucca Patties Yield servings PrintEmail Ingredients Spicy Lime and Cilantro Chicken:2 pounds skinless, boneless, chicken breast cut into fillets1/2 teaspoon minced ginger1/2 cup lime juice1/2 cup cilantro leaves1 teaspoon cinnamon3/4 cup olive oil1 teaspoon salt1 teaspoon pepper1 tablespoon garlic1 tablespoon cream of aji amarillo (peruvian chile) (6 7 aji amarillos no seeds, 1/4 cup olive oil, salt and pepper to taste)1 tablespoon soy sauce1 teaspoon nutmegYucca Root Croquettes:2 pounds yucca root cooked (peeled, boiled, and mashed with fork)2 -- eggs2 tablespoons butter3/4 cup pepper jack cheese, shreaded1/2 cup can of corn2 tablespoons cilantro1 teaspoon salt1 teaspoon pepper1/2 cup toasted fava bean flour1/2 cup vegetable oil for fryingGarnish:2 tablespoons chopped aji amarillo (peruvian chile) Instructions Spicy Lime and Cilantro Chicken: In blender mix lime juice, garlic, cilantro, ginger, nutmeg, cinnamon, soy sauce, salt, pepper, and cream of aji. Slowly add 1/2 cup of olive oil while blending until smooth. Cover chicken in mix and let marinate for an hour. Then in medium heat skillet add 1/4 cup olive oil and fry the chicken for about 4 minutes each side. While frying brush chicken with marinate on both sides. Take off heat and plate. Yucca Root Croquettes: Mix the mashed Yucca root with the rest of the ingredients (not the flour and oil) then with your hands with flour form the croquettes into little patties then coat both sides of the patties in flour. In a medium heat skillet add 1/2 cup vegetable oil then fry croquettes until golden brown on both sides. Serve with the chicken and garnish with aji.