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 |
- Portion size: 6
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 1/2oniononions, chopped
- 1 1clove garliccloves of garlic
- 1 sprig 1sprigfresh coriander
- 1 tsp 1tspsalt Sauce
- 1 tbsp 1tbspvegetable oil
- 1/2 cup 1/2cupfinely diced oniononions
- 1 1clove garliccloves of garlic, minced
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
- 2 2chipotle peppers in adobo sauce
- 2 tbsp 2tbsptomato paste
- 1 tsp 1tspdried oregano
- 1 tsp 1tspsalt
- 1/4 cup 1/4cupchopped fresh coriander Corn Spoon Bread
- 1/2 cup 1/2cupcorn flour
- 2 tsp 2tspbaking powder
- 1/4 tsp 1/4tspsalt
- 1 1eggeggs, lightly beaten
- 1/2 cup 1/2cupsour cream
- 3 tbsp 3tbspvegetable oil
- 1 cup 1cupcreamed corn
- 3/4 cup 3/4cupshredded extra old Cheddar cheese Garnish
- 1 1avocadoavocados, pitted, peeled and thinly sliced
- 1/3 cup 1/3cupsour cream
- 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
