Pulled Chicken on Pan Fried Corn Cakes

February  5, 2014
0 Ratings
  • Serves 2
Author Notes

The word "pulled" when referring to meat always gets my attention. However, "pulled" usually means hours of slow cooking. To get my pulled meat fix quickly at home, I created this pulled chicken dish that has the added bonus of a warm corn cake. Add some zing from homemade pickled radishes by submerging sliced radishes in equal parts water and white vinegar along with some salt and sugar to taste. Serve and be happy! —Dorie Colangelo

What You'll Need
  • To make the chicken:
  • 1/4 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1 boneless chicken breast
  • 1 cup plain tomato puree
  • 1 1/2 cups full sodium chicken stock
  • 1/4 cup barbeque sauce
  • 1-2 teaspoons Tabasco Sauce (optional)
  • 5-6 dashes red wine vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • To make the corn cakes:
  • 1/2 cup Masarepa yellow corn meal (make sure package says “Precooked”!)
  • 1/4 teaspoon coarse salt
  • 3/4 cup warm water
  • Butter or olive oil for pan frying
  1. To make the chicken:
  2. Heat the olive oil in a small pot, add the onion and cook until softened, about 2 minutes.
  3. Add in the garlic and cook until fragrant, about 1 minute.
  4. Place the chicken in the pot and add in the tomato puree, chicken stock, barbecue sauce, Tabasco Sauce, salt and a few turns of fresh cracked pepper. Cover the pot with a lid. If the chicken is not fully submerged in the liquid, add more chicken stock or transfer contents to a smaller pot. Keep at a low simmer for about 35-40 minutes or until you can easily shred the chicken with a fork.
  5. Transfer chicken to a bowl and shred completely with a fork. Continue to cook down the liquid in the pot (about 20 minutes) until it thickens and pour about a cup of the sauce over the chicken (or more if desired). Add the red wine vinegar to the chicken and mix.
  1. To make the corn cakes:
  2. Mix the corn meal, salt and water together and set aside for 5 minutes.
  3. Form patties about 4-5 inches wide and a half an inch thick. Coat a frying pan lightly with butter or olive oil. Brown the patties on medium-high heat on both sides and transfer to paper towels to soak up excess oil.
  4. Serve the pulled chicken on the corn patties and top them with pickled radishes (or any other pickled vegetable) and some shredded romaine...maybe even some hot sauce or guacamole!

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