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    You are in: Home / Recipes / Smoky Chicken Corn Cakes Recipe
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    Smoky Chicken Corn Cakes

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 12, 2011

      Great (with modifications). I just used boneless skinless thighs which I steamed then shredded. I used white onion which I sauteed first. I did not have cilantro but I added some fresh spinach for color instead. I added chopped black olives and an avocado (would have put it only on top but it had brown spots). I also had to used canned tomato (drained) because the fresh ones were not appealing. I also added cumin and some garlic powder. It was very tasty. For the corn cakes, I had to use grits rather than cornmeal, I used two whole eggs plus two whites, I used cottage cheese rather than ricotta, and only had half the amount of corn. These were amazing because they were actually easy to cook without using a ton of oil. I have a different recipe for something similar that I always have difficulty with. I served the chicken part warm and served it all with grated sharp cheddar. Thanks!

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    • on February 25, 2011

      I found that as written, this recipe was not quite right. I was only able to find chipotle paste so I used that instead. Using the paste, the sauce on the chicken was WAY too lime flavored so I added probably about another tablespoon or two of the chipotle. I also thought that the corn cakes were completely flavorless. I would definitely recommend adding a bit of sugar and maybe some jalapeno or chile peppers to the batter. I HATE raw red onions so I lightly sauteed mine before adding them to the chicken and I wish I had sauteed everything because I think it would have been much better if served warm. I also highly recommend serving the dish topped with shredded cheddar with guacamole and/or sour cream on the side.
      As written, 3 stars. With a few minor modifications, easily a five star recipe.

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    • on January 03, 2010

      Loved these corn cakes, I added in some cayenne pepper and garlic powder and used 1 teaspoon seasoned salt in place of the kosher salt, these are so delicious, thank you for sharing Kitty, this was made for KK's forum tag game

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    • on November 06, 2009

      Let me start by saying these were delicious. I did make a very significant change to them, though. I bought the adobo chiles & hated the flavor. I may have had a bad jar of them or it was just not a taste meant for me. I used a can of green chiles instead. That probably changes the flavor of the recipe quite a bit, but that's a good thing, too. It's very versatile!

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    • on August 25, 2009

      Made this for a BBQ at my house and everyone loved it. The chicken salsa as I called it was tasty and had alot of good flavor going on. The corn cakes were the biggest hit of the day with the guests. I used a pack of jiffy mix instead of flour and corn meal. I also added a dab of honey and threw in some grated cheese. They came out great. Together the chicken and corn cakes make a great dish.

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    • on July 16, 2009

      This is one of those recipes I wish could have a galaxy of stars! It is, undoubtedly, IMHO, one of the best of Zaar! I didn't change a thing, and I couldn't stop eating the chicken, and I hadn't even gotten to the corn cakes! The chicken could definetly stand on its own! Thnx so very much for posting this, kittycatmom! This is already a summer staple for us! Made for Comfort Cafe Summer 2009.

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    Nutritional Facts for Smoky Chicken Corn Cakes

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 744.9
    Calories from Fat 310
    Total Fat 34.4 g
    Saturated Fat 10.8 g
    Cholesterol 342.1 mg
    Sodium 769.4 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 4.4 g
    Sugars 3.0 g
    Protein 61.6 g

    The following items or measurements are not included:

    chipotle chiles in adobo

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