Chipotle Pulled Chicken on Corn Spoon Bread

By Caroline Gray

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Chipotle Pulled Chicken on Corn Spoon Bread

This recipe makes 6 servings

Nutritional Info
Per serving:	-
cal	0 4810481 cal
pro	35 g35g pro
total fat	27 g27g total fat
sat. fat	8 g8g sat. fat
carb	28 g28g carb
fibre	5 g5g fibre
chol	125 mg125mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2424 calcium
iron	2424 iron
vit A	1616 vit A
vit C	4343 vit C
folate	3333 folate

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.

Ingredients

4 4small boneless skinless chicken breastboneless skinless chicken breasts, (about 1-1/2 lb/750 g)
1/2 onion , chopped1/2 1/2oniononions, chopped
1 clove garlic 1 1clove garliccloves of garlic
1 sprig fresh coriander 1 1sprig sprigfresh coriander
1 tsp salt 1 1tsp tspsalt
Sauce
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1/2 cup finely diced onions 1/2 1/2cup cupfinely diced oniononions
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
2 chipotle peppers in adobo sauce 2 2chipotle peppers in adobo sauce
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 tsp dried oregano 1 1tsp tspdried oregano
1 tsp salt 1 1tsp tspsalt
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
Corn Spoon Bread
1/2 cup corn flour 1/2 1/2cup cupcorn flour
2 tsp baking powder 2 2tsp tspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt
1 egg , lightly beaten1 1eggeggs, lightly beaten
1/2 cup sour cream 1/2 1/2cup cupsour cream
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
1 cup creamed corn 1 1cup cupcreamed corn
3/4 3/4cup cupshredded extra old cheddar cheese
Garnish
1 1avocadoavocados, pitted, peeled and thinly sliced
1/3 cup sour cream 1/3 1/3cup cupsour cream
6 coriander leaves 6 6coriander leafcoriander leaves

Preparation

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.

Additional information : Download the FREE runner-up recipes from Candian Living's Cook of the Year 2007 and 2008 contest.

Source : Canadian Living Magazine: November 2007