Chipotle Pulled Chicken on Corn Spoon Bread
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 0 481 |
| pro | 35 g |
| total fat | 27 g |
| sat. fat | 8 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 125 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 24 |
| iron | 24 |
| vit A | 16 |
| vit C | 43 |
| folate | 33 |
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 small boneless skinless chicken breasts, (about 1-1/2 lb/750 g)
- 1/2 onion, chopped
- 1 clove garlic
- 1 sprig fresh coriander
- 1 tsp salt
- Sauce
- 1 tbsp vegetable oil
- 1/2 cup finely diced onions
- 1 clove garlic, minced
- 1 can (28 oz/796 mL) tomatoes
- 2 chipotle peppers in adobo sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp salt
- 1/4 cup chopped fresh coriander
- Corn Spoon Bread
- 1/2 cup corn flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg, lightly beaten
- 1/2 cup sour cream
- 3 tbsp vegetable oil
- 1 cup creamed corn
- 3/4 cup shredded extra old cheddar cheese
- Garnish
- 1 avocado, pitted, peeled and thinly sliced
- 1/3 cup sour cream
- 6 coriander leaves
Preparation
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
- Keywords : Main Course; Mexican; Bake; Chicken; Chipotles; Cheddar cheese;









