Chicken Yuca Pie

DIRECTIONS

1. Preheat oven to 400º F.
   
   
2. Boil yuca in salted water at medium-high heat until tender. Drain and place in a large pan. Add warm milk and olive oil. Purée and set aside.
   
   
3. Boil chicken breasts in salted water with carrot, onion, celery and garlic. Cook at medium-high heat for approximately 20 minutes or until fully cooked (check that the center of the chicken is not pink). Remove from liquid, let rest and shred.
   
   
4. Heat oil in a large frying pan. Add onion and cook for 3 minutes at medium heat until translucent. Add garlic, pepper, tomato, scallions, cilantro, 2 tablespoons of olives and paprika. Cook an additional 2–3 minutes.
   
   
5. Add tomato sauce, stir and cook uncovered for an additional 3 minutes. Add salt and pepper to taste.
   
   
6. Add shredded chicken to the mixture and cook for 4–5 minutes at low heat.
   
   
7. Spray cooking oil on a rectangular nonstick 9-by-13-by-2-inch baking pan. Moisten your hands and place half the yuca in the baking pan. Spread yuca with your hands until all sides of the pan are covered.
   
   
8. Place the chicken over the yucca. Cover with eggs, raisins and stuffed olives. Spread the cheese and cover with the remaining yuca.
   
   
9. Mix the egg yolk with the sugar and brush it on the yuca.
   
   
10. Bake 25–30 minutes or until golden-brown. Remove from oven and let rest for approximately 30 minutes before serving.