Spring is flying by! It may be because I have other things on my mind. One thing I love about Spring flying by is that Summer will be here faster! This dish is perfect for bringing in the taste and feel of summer even on a super busy weeknight. It’s a bit semi-homemade if I can steal that phrase. There are many Sundays when I have nothing planned for lunch and then I pass by that beautiful cheap rotisserie chicken at the grocery store and think oh that will be perfect. It usually becomes a couple of chicken bacon avocado sandwiches and leaves about half of the chicken leftover. This usually goes straight in the fridge where I vow to make a chicken pot pie the next night, but then it. never. happens. I don’t know how many times I’ve thrown away week old rotisserie chicken, but I’ve had enough and tonight I think I discovered the perfect quick use of said leftovers. I really hope you can relate and that this recipe fits a need for you too, but don’t worry, I think it would taste just as good from a fresh rotisserie chicken…

bbq chicken hoecakes

(imagine what kind of traffic this will attract)

adapted from bon Appetit to be gluten free and weeknight dinner friendly
serves 2, but easily doubled

Ingredients:
1/2 of a small 3 lb prepared rotisserie chicken, meat removed from bones and shredded
1/2 cup prepared bbq sauce
1/2 cup grated cheddar cheese

hoecakes:
1/2 cup corn flour
1/4 cup white rice flour
1/4 cup potato starch
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup water
1 tablespoon melted butter + more for griddle

coleslaw:
2 cups pre-bagged coleslaw mix
1/4 cup extra virgin olive oil
1-1/2 teaspoon cider vinegar
1/2 teaspoon sugar
salt and pepper to taste

For chicken:
Add barbecue sauce to shredded chicken and set to the side.

For hoecakes:
Add together the dry ingredients and whisk well to combine. Add the water and the melted butter and stir well until well incorporated.

Heat a cast iron skillet or griddle over medium heat. Grease well with butter. Add about 1/4 cup of the batter to the hot pan and quickly spread into an oblong circle with the back of a spoon. Cook on the first side about 2 minutes. Then flip and continue cooking for another minute. Continue cooking cakes until batter is gone. You can keep them warm on a plate in a 200 degree oven.

For coleslaw:
Whisk oil, vinegar and sugar together until completely combined. Add into coleslaw mix and toss until well coated. Salt and pepper to taste.

To serve:
Place 2 cakes on each plate and top each one with a tablespoon of the grated cheese. Add the bbq chicken and top with the coleslaw. They are quick and look good enough to serve to guests.

But don’t be fooled. These are best eaten as finger food!

Enjoy!