Pumpkin Cachapa Pancakes with Papelón Chicken and Warm Cabbage Slaw

Instructions

1. 1

   1. In a medium saucepan, place the chicken breast with half of the garlic, 1/4 cup of the onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the chicken broth. Cook over medium heat for 15 minutes, until the chicken is fully cooked. Remove, let cool slightly, and shred.

2. 2

   2. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté the remaining onion, the sweet ají pepper, and the remaining garlic for 4 minutes. Add the shredded chicken, grated panela, cumin, and 2 tablespoons of the cooking liquid. Cook for 5 to 7 minutes, stirring, until the chicken is juicy and lightly glazed. Keep warm.

3. 3

   3. For the warm slaw, heat 1 tablespoon vegetable oil in another skillet over medium heat. Add the cabbage, carrot, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 3 minutes to soften slightly. Remove from the heat and toss with the lime juice and cilantro. Set aside.

4. 4

   4. For the pancake batter, place the sweet corn, cooked pumpkin, pre-cooked cornmeal, milk, egg, melted butter, remaining salt, and remaining black pepper in a blender. Blend until you have a thick but pourable batter. Let it rest for 5 minutes.

5. 5

   5. Heat a griddle or nonstick skillet over medium heat and brush it with the remaining vegetable oil. Pour portions of the batter to make 8 small pancakes. Cook each for 2 to 3 minutes per side, until golden and cooked through in the center.

6. 6

   6. If you want to keep them warm, place them on a tray and hold them in the oven at 200 °F / 95 °C while you finish the rest.

7. 7

   7. To serve, place 2 pumpkin cachapa pancakes on each plate. Top with the papelón chicken, add the warm cabbage slaw, and finish with the crumbled fresh white cheese.

8. 8

   8. Serve immediately to enjoy the contrast of the soft pancakes, the glazed chicken, and the fresh lime-cilantro finish.