Tested till perfect Chipotle Pulled Chicken on Corn Spoon Bread

Chipotle Pulled Chicken on Corn Spoon Bread

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.

By Caroline Gray

Source: Canadian Living Magazine: November 2007

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

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
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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.

Nutritional Information Per serving:

cal 0481 pro 35g total fat 27g sat. fat 8g
carb 28g fibre 5g chol 125mg sodium 1mg

% RDI:

calcium 24 iron 24 vit A 16 vit C 43
folate 33
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