Chicken Chili with Sweet Corn Griddle Cakes

The arrival of spring brings annual April showers and crisp night air. We’re lighting a fire and curling up with a giant bowl of chicken chili and tall stack of sweet corn griddle cakes while waiting for the May flowers.

Chicken Chili with Sweet Corn Griddle Cakes

For the Chili:
1 tablespoon Spanish paprika
2 teaspoons smoked paprika
1 tablespoon dried oregano
2 teaspoons chili powder
2 tablespoons olive oil
2 pounds ground chicken
8 cloves garlic, crushed
2 medium onions, diced
2 green bell peppers, diced
2 large carrots, diced
2 tablespoons tomato paste
1 teaspoon instant coffee
1/2 cup tomato puree
2 cups chicken stock

For the Griddle Cakes:
1 1/2 cup cornmeal
3 tablespoons organic sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon honey
1 egg
3/4 cup skim milk
1 tablespoon olive oil

Garnish:
2 cups sharp cheddar cheese, shredded
sour cream
3 green onions, sliced thin
1/2 cup chopped cilantro
lime wedges

Make the Chili:
Add the paprika, smoked paprika, oregano and chili powder to a dry skillet. Toast on medium heat until fragrant, about 40 seconds. Remove from heat and set aside.

Add olive oil to a Dutch oven and heat on medium-high. Add chicken, cook until brown. Remove from pan and set aside. Add the onions, carrots, peppers to pan and cook until slightly charred and caramelized. Add the garlic and stir to incorporate. Add the tomato paste, stir. Add the chicken, toasted spices and instant coffee, stir to incorporate. Add the tomato puree and chicken stock.

Bring to boil and reduce to a simmer. Simmer for 45 minutes to one hour.

Make the Griddle Cakes:
In a large bowl, whisk together the cornmeal, sugar, baking powder and salt. In a separate bowl, whisk the honey, egg, milk and oil. Add the wet ingredients to the dry ingredients and stir until just mixed – some lumps are OK. Add additional milk if needed, batter should be similar to pancake batter.

Heat a large skillet on medium and grease with butter or oil. Pour approximately two tablespoons of batter onto the skillet to create silver dollar sized griddle cakes. When the cake bubbles on top, flip to cook the other side. Stack griddle cakes on a plate and keep them warm in a 200 degree F oven.

Serve the chili with sweet corn griddle cakes, topped with cheddar cheese, sliced green onion, fresh cilantro and a sqeeze of fresh lime.

1. 

   Ed Schenk says:

   March 26, 2010 at 12:39 PM

   >You had me at Sweet Corn Griddle Cakes

   reply
2. 

   tammy says:

   March 28, 2010 at 6:45 PM

   >Thanks for stopping by my blog. Man…that does look wicked GOOD! I'm going to enjoy exploring your blog….don't mind the drool path…

   reply
3. 

   Julie says:

   March 29, 2010 at 6:41 PM

   >I love the sound of those griddle cakes on top…yum!

   reply