“Cachapitas” with Chicken Avocado Salad
A “cachapa” is a traditional Venezuelan corn cake. They are usually pretty big and they are served folded like an omelet with a large piece of fresh soft cheese in the middle. In this recipe I made them very small, finger food size and topped them with a fresh chicken avocado salad.
• 1 cup = 150g sweet corn mix (check out the photo for the one I use)
• 1 cup = 185g water
• ¼ cup = 50g whole milk (or 2%)
• 1 T vegetable or corn oil
• ½ tsp salt
• x3 = 200g Chicken thighs*
• 1/3 cup = 60g red onion, chopped finely
• x1 Hass avocado, ripened
• ¼ -1/3 cup = 85g Queso de Hoja or Queso fresco
• juice of half a lime
• Hot sauce to taste
• Salt and pepper to taste
• Chopped cilantro or parsley (optional)
*Chicken: The thighs can be boneless and skinless but they always have more flavor at least with the bone in. However you can use what you prefer. You could ALSO just use left over rotisserie chicken.
1. Mix all ingredients together in a bowl.
2. Let the mixture stand for 6 minutes and mix again.
3. Add about 1 tsp of oil or butter to a non-stick sauté pan and heat to medium heat (not higher as the corn tends to brown really fast).
4. Add about 1½ tablespoons of the mix to the pan and cook for 2-3 minutes on each side, just like if you were making pancakes. You can probably cook about three at a time.
5. Remove from the pan and place on a plate. Reserve.
1. For this recipe I used some leftover chicken thighs we had grilled a couple days ago, which means you can use any leftover chicken you have from your week whether it’s rotisserie, pan seared, grilled or store bought. Or you can simply sauté some chicken thighs with salt and pepper just for this recipe.
2. Chop the chicken into small pieces.
3. Add the rest of the ingredients and mix very well with your hands, breaking down the cheese and the avocado. At this point you can also add the cilantro or parsley if you choose to.
4. Season with salt, pepper and hot sauce (like Cholula or Tabasco, or your favorite one if you choose to do so). Taste to make sure it’s ok.
1. You can serve the cachapas at room temp or reheat them a bit in the oven or pan but the chicken salad should be kept in the fridge until service.
2. Serve about 2 tablespoons of the chicken salad on top of each corn pancake or cachapa. Decorate with herbs or a piece of avocado or sprinkle some more cheese.