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Sweet-and-savory chicken and cheese stuffed pancake topped with corn and pico with chipotle aioli and black beans.
Yield: 4 Servings
Shredded Adobo Style Chicken (makes 1 pound)
4 teaspoons olive oil
1/4 teaspoon chopped garlic
2 tablespoons diced canned green chiles
1-pound boneless skinless chicken thigh
1/4 teaspoon ground coriander
1/4 teaspoon chipotle powder
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup water
1/4 cup low-sodium chicken broth
2 teaspoons chopped cilantro
Chipotle Roasted Garlic Aioli
2 roasted garlic cloves or 1/4 teaspoon roasted garlic powder
Dash of kosher salt
1 tablespoon lemon juice
2 teaspoons chipotle in adobo
1/2 cup light mayonnaise
1 teaspoon finely chopped fresh parsley
1/4 teaspoon ground black pepper
Pico de Gallo (makes 1 cup)
2 Roma tomatoes, cored and halved crosswise
1 tablespoon finely chopped white onion
1 tablespoon chopped cilantro
2 teaspoons very finely chopped jalapeno peppers
1/4 teaspoon kosher salt
2 teaspoons lime juice
1/2 teaspoon canola oil
Smashed Black Beans
1 tablespoon olive oil
2 teaspoons finely chopped garlic
3 tablespoons very finely chopped jalapeno pepper
1/2 teaspoon ground cumin
2 cans low sodium black beans
Corn Cachapa Batter
1 1/3 cups all-purpose flour
1 1/3 cups masa harina or precooked cornmeal, such as harina PAN or masarepa
2 tablespoons granulated sugar
2 teaspoons kosher salt
4 ounces melted unsalted butter (1 stick)
4 large eggs or 1 cup liquid eggs
2 whole milk
Chicken Adobo Cachapas (Stuffed Pancakes)
4 cups corn cachapa batter
1/4 cup corn kernels
4 teaspoons finely chopped jalapeno pepper
1/2 cup part-skim shredded mozzarella cheese
8 ounces shredded adobo-style chicken
1/2 cup chipotle roasted garlic aioli
1/2 cup pico de gallo
1 lime, cut into 8 wedges
Eggs, Gluten, Milk, Mustard, Wheat
Nutritional InformationTo Prepare Shredded Adobo Style Chicken:
Heat the oil in a medium pot over medium-high heat. When the oil shimmers, add the garlic and green chiles. Cook for 20 to 30 seconds or until aromatic. Add the coriander, chipotle powder, tomato paste, salt and pepper. Cook for 30 seconds until the spices are toasted. Add the chicken, water and chicken broth. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes until the chicken is fork-tender and you can shred it. Shred the chicken in the cooking liquid, remove it from the heat, and stir in the cilantro. Keep warm until ready to use, or quickly chill and refrigerate for up to 3 days.
To Prepare Chipotle Roasted Garlic Aioli:
Puree the roasted garlic, lemon juice, and chipotle peppers in a food processor. Add the mayonnaise, parsley, and black pepper and mix well to combine. NOTE: Alternatively, finely chop the garlic and chipotle peppers and then mix them in a small bowl with the lemon juice, mayonnaise, parsley, and ground black pepper. Cover and keep in the refrigerator until ready to use.
To Prepare Pico de Gallo:
Gently squeeze most of the seeds out of the tomatoes. Chop the tomatoes into 1/2-inch pieces. Toss the tomatoes in a bowl with the onion, cilantro, jalapeño, salt, lime juice, and oil. Mix well to combine. Cover and keep in the refrigerator until ready to use. For the best quality, use pico de gallo the same day you make it.
NOTE: Use gloves to handle peppers. Pepper juice can burn the eyes. Wash hands thoroughly with soap and water after handling peppers.
To Prepare Smashed Black Beans:
Heat the oil in a large saucepan over medium-high heat. When the oil is shimmering, add the garlic, jalapeno, and cumin and cook for 30 seconds until aromatic. Add the beans and bean liquid, reduce the heat to medium, and cook for 5 to 7 minutes, stirring occasionally to prevent sticking. Coarsely mash the beans with a spoon, fork, or potato masher and cook for 5 to 7 minutes or until thick. Keep warm until ready to enjoy.
NOTE: Use gloves to handle peppers. Pepper juice can burn the eyes. Wash hands thoroughly with soap and water after handling peppers.
NOTE: You can keep the leftover beans in a covered container in the refrigerator for up to 3 days.
To Prepare Corn Cachapa Batter:
Whisk together all ingredients in a large bowl until smooth.
To Prepare Chicken Adobo Cachapas:
Preheat an electric griddle to 350 degrees Fahrenheit or a large skillet over medium heat and spray with nonstick pan spray (not listed). Place 1 cup of corn cachapa batter on the griddle and use the back of the ladle or measuring cup to spread the batter into a 6-inch circle. Sprinkle 1 tablespoon of corn and 1 teaspoon of jalapeno on top of the batter. Cook for about 2 minutes until the batter starts to set on top and the bottom becomes golden brown. Flip the cachapa over. Place 2 Tablespoons of cheese on one half of the cachapa. Place 1/4 cup of shredded chicken on the other half of the cachapa. Fold the cachapa over into a half-moon and cook for 1 to 2 minutes on both sides until the cheese has melted. Repeat steps 2 through 5 for the remaining cachapas. Spread 2 tablespoons of chipotle roasted garlic aioli in a swirl across the center of each plate. Place the cachapa on top of the aioli and top it with 2 tablespoons of pico de gallo. Enjoy immediately with lime wedges!
Chef Tips:
– Cachapas are a traditional Venezuelan street food made of a lightly sweetened corn pancake, often stuffed with soft cheese.
– You can make the roasted garlic ahead of time and keep it in the refrigerator for up to 5 days. Alternatively, you can use 1/2 teaspoon of roasted granulated garlic in the aioli.
– Have extra chipotles in adobo on hand? Use that instead of chipotle powder, tomato paste, salt, and water in the adobo chicken.
– You can cook two or more cachapas at one time in a large electric skillet; make sure to leave enough room so that the pancakes can cook without touching. Cachapas freeze very well; freeze them on a lined baking sheet with a layer of waxed paper between each layer and then transfer them to a container for storage in the freezer for up to 3 months.
