Everyday meals
Cachapa de pollo (chicken cachapa)
A thick, sweet corn pancake cooked in a pan and folded around shredded chicken and melting cheese. A specialty of the Llanos and central Venezuela, it's eaten hot, often at breakfast or lunch.
Ingredients
Ingredients
Pâte
Spices & seasoning
Optional extras
On the side
Instructions
- Strip the kernels from the corn cobs with a knife, then blend the kernels with a little water until you get a smooth, fairly thick paste.
- Add the sugar, salt and melted butter to the paste, then mix in the cornmeal until the dough no longer sticks to your fingers.
- Sauté the sliced onion in the oil, add the shredded chicken and paprika, then simmer for 5 minutes with a little cream.
- Shape the pancakes about 1 cm thick and 15 cm in diameter.
- Cook the pancakes over medium heat in a buttered pan, 4 to 5 minutes per side, until golden and easy to release.
- Place the chicken and cheese on one half of each pancake, fold it in half and let the cheese melt for a moment with a lid on.
- Serve the cachapa very hot.
Variations and tips
Sweet version. Replace the chicken with fresh white cheese and a spoonful of icing sugar.
Using what's available here. Use drained canned sweet corn in place of fresh corn.
More ideas
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Original Ecomely recipe.