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MAKE YUCCA & POTATOES:
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Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
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Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
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Drain well; cool.
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Remove center vein and any uncooked yucca.
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In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
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Boil until tender; drain well; reserve.
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In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
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In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
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SPICY CHICKEN STUFFING & RED PEPPER SAUCE:
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Heat butter in medium saute pan over medium-high heat; saute onion and jalapenos until soft, about 3 minutes.
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Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
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Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
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Add tomato paste; cook 1 minute to incorporate.
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Transfer to small bowl; cool.
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ROASTED RED PEPPER SAUCE: (Make this first).
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Over an open flame, char red pepper until blackened.
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Place in bowl; cover with plastic wrap.
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When cool, remove skin and seeds; puree in food processor; reserve.
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In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
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Add 1/2 of red pepper puree; cook 2-3 minutes,.
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Add wine and lime juice; cook until reduced by half, 2 minutes.
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Add cream, reduce to half, 1-2 minutes longer.
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Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
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Strain sauce into container.
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Add white pepper and remaining red-pepper puree.
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MAKE THE CROQUETTES:
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Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
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Blend to dough consistency, about 1 minute.
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Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
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Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
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Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
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Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
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In small bowl, beat eggs with 1 tablespoon water.
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Place breadcrumbs in another bowl.
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Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
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Place on paper-lined sheet pan.
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In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350u00b0F.
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Fry croquettes until golden brown, about 3 minutes.
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Drain well on paper towels; season lightly with salt and pepper.
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Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
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Enjoy!
