Mexican Chicken & Spicy Corn Cakes

with Chipotle Sauce & Marinated Radishes

35 MIN

2 Servings

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From the Test Kitchen

To make these soft, warm cakes—inspired by sopes, a staple of Mexican cuisine—two kinds of pickled peppers are cooked into our cornmeal-based batter. The golden brown cakes are a subtly spicy base for a hearty topping of chicken and carrots spiced with seasonings like ancho chile powder, smoked paprika, cumin, and more—all tempered with a smoky sour cream drizzle.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
1 Pasture-Raised Egg
3 oz Radishes
6 oz Carrots
½ cup Cornbread Mix
1 oz Sliced Pickled Jalapeño Pepper
½ oz Sweet Piquante Peppers
¼ cup Sour Cream
2 Tbsps Creamy Chipotle Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl with half the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the piquante peppers. Roughly chop the jalapeño pepper. In a medium bowl, combine the chopped piquante peppers and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the jalapeño pepper.

2 Make batter & cook the corn cakes:

Add the cornbread mix, egg, and 2 tablespoons of water to the bowl of prepared peppers. Whisk to thoroughly combine. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Scoop or pour the batter into the pan to make four equal-sized cakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

3 Cook the chicken & carrots:

Pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until the carrots are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the sauce & serve your dish:

While the chicken and carrots cook, in a bowl, combine the sour cream, creamy chipotle sauce, remaining vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. Serve the cooked chicken and carrots over the cooked corn cakes. Top with the marinated radishes (discarding any liquid). Drizzle with the sauce. Enjoy!