Chipotle Pulled Chicken on Corn Spoon Bread

Chipotle Pulled Chicken on Corn Spoon Bread 150 Author: Canadian Living Credits: Chipotle Pulled Chicken on Corn Spoon Bread 150

Caroline Gray of Pointe-Claire, Que., won accolades and first place with her  Mexican-inspired recipe. Corn flour, which is finer than the usual cornmeal and closer to the texture of all-purpose flour, gives the bread its soft, appealing texture. It's available in grocery stores.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2007

Ingredients

  • 4 boneless skinless chicken breasts (about 1-1/2 lb/750 g)
  • 1/2 onion chopped
  • 1 clove garlic
  • 1 sprig fresh coriander
  • 1 teaspoon salt
Corn Spoon Bread:
  • 1/2 cup corn flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg lightly beaten
  • 1/2 cup sour cream
  • 3 tablespoons vegetable oil
  • 1 cup creamed corn
  • 3/4 cups shredded extra old Cheddar cheese
Garnish:
  • 1 avocado pitted, peeled and thinly sliced
  • 1/3 cup sour cream
  • 6 coriander leaves
Sauce:
  • 1 tablespoon vegetable oil
  • 1/2 cup finely diced onion
  • 1 clove garlic minced
  • 1 can tomato
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 cup chopped fresh coriander

Method

In saucepan of boiling water, bring chicken, onion, garlic, coriander and salt to boil. Reduce heat to medium-low; cover and cook until chicken is no longer pink inside, about 20 minutes. Drain, discarding onion, garlic and coriander. Let cool on cutting board for 10 minutes. Using fingers or 2 forks, shred chicken. Set aside.

Sauce:
Meanwhile, in separate saucepan, heat oil over medium-low heat; fry onion and garlic until onion is translucent, about 5 minutes. In blender, puree tomatoes, chipotle peppers and tomato paste; add to onion mixture. Simmer over low heat, stirring occasionally, until thickened and reduced to 1-1/2 cups (425 mL), about 35 minutes.

Add reserved chicken, oregano and salt ; cook until thickened, about 10 minutes. Remove from heat; stir in coriander. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Corn Spoon Bread:
Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.

Meanwhile, in large bowl, whisk together corn flour, baking powder and salt. In separate bowl, whisk together egg, sour cream and oil; stir in corn and cheese. Stir into flour mixture until combined. Scrape into prepared pan. Bake in centre of 400°F (200°C) oven until golden and cake tester inserted in centre comes out clean, about 25 minutes. Let cool slightly in pan on rack. Cut into 12 triangles.

Garnish:
Serve chicken mixture over corn bread. Garnish with avocado, sour cream and coriander leaves. Makes 6 servings.

Nutritional facts Per serving: about

  • Sodium 1,080 mg
  • Protein 35 g
  • Calories 481.0
  • Total fat 27 g
  • Cholesterol 125 mg
  • Saturated fat 8 g
  • Total carbohydrate 28 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chipotle Pulled Chicken on Corn Spoon Bread

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