Place the yuca/cassava in a pressure cooker, cover with water and cook for about 20 minutes. (If you already have the yuca cooked, skip this step) 

Slice the chicken breast into filets and then dice in little cubes.

Dice the onion, garlic and bell pepper.

Dice the tomato and chop the pepper (if you are using a fresh one)

When the yuca is cooked, remove the pressure from the pressure cooker, place the cooked yuca in a blender and add 1 cup of water. Blend until a smooth cream. (the amount of water will make the bobó creamy or more soft, liquid. It's up to you)

In a large pan, heat the oil. Start by adding the chicken. Add the salt, pepper and lemon juice and cook for about 10 minutes,

After that, add the diced onion, bell pepper and garlic and cook for more 10 minutes.

When the juice dry and the chicken and onion start to fry, add the tomatoes and cook for more 5 minutes.

In the meantime, add the pepper, and a few minutes later add the yuca cream, mix to combine the ingredients, and let it cook for 3 minutes.

At last, add the coconut milk, dende oil and mix to combine everything. Cook in low heat for more 5 minutes.

Taste and add more salt if needed.

To plate, place the rice in a plate, the bobó and shoestring potatoes and sprinkle chopped cilantro on top.