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Aruban Keshi Yena, a baked Edam cheese shell filled with spiced chicken, peppers, olives, and raisins.

Aruban Keshi Yena (Stuffed Cheese Casserole)

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A golden baked Edam cheese shell filled with spiced shredded chicken, peppers, olives, raisins, and tomato.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Aruban
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken filling
  • 1 1/2 lb boneless chicken thighs
  • 1/2 cup chicken stock
  • 1 large yellow onion diced
  • 2 medium bell peppers diced
  • 2 medium tomatoes diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/2 cup green olives pitted and sliced
  • 1/4 cup raisins
  • 2 tbsp lime juice fresh
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Cheese shell
  • 1 lb round Edam cheese top trimmed and center hollowed, reserving a thin cheese lid

Equipment

  • Large saucepan
  • Large skillet
  • 9-inch oven-safe casserole dish
  • Chef's knife
  • Mixing bowl

Method
 

Cook and shred the chicken:
  1. Put the chicken and stock in a saucepan. Cover and simmer for 18 to 22 minutes until cooked through.
  2. Transfer the chicken to a bowl and shred it when cool enough to handle. Reserve 1/2 cup of the cooking stock.
Make the filling:
  1. Melt the butter in a skillet over medium heat. Cook the onion and peppers for 7 minutes until soft. Add the garlic, tomatoes, and tomato paste and cook for 4 minutes.
  2. Stir in the shredded chicken, olives, raisins, lime juice, cumin, paprika, oregano, salt, pepper, and reserved stock. Simmer for 8 minutes until moist but not runny. Cool for 10 minutes.
Fill and bake:
  1. Heat the oven to 350°F / 180°C. Pack the cooled chicken filling into the hollowed Edam shell and replace the cheese lid.
  2. Set the cheese in an oven-safe casserole dish and bake for 35 to 40 minutes until the shell is softened and golden. Rest for 10 minutes, then cut into wedges and serve.

Nutrition

Calories: 540kcalCarbohydrates: 20gProtein: 47gFat: 29gSaturated Fat: 17gCholesterol: 165mgSodium: 920mgFiber: 3gSugar: 12g

Notes

  • The filling should be moist enough to hold together but not wet enough to leak from the cheese shell.
  • Use a small knife and spoon to hollow the cheese while leaving a sturdy wall so it keeps its shape in the oven.