Chipotle Pulled Chicken on Corn Spoon Bread

Chipotle Pulled Chicken on Corn Spoon Bread

Recipe from Canadian Living’s “Cook of the Year” contest. Caroline Gray of Pointe-Claire, Quebec, 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, and is available in most grocery stores.

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:

Chipotle Pulled Chicken on Corn Spoon Bread:

  • 4 boneless, skinless chicken breast(s), small
  • 1/2 onion(s), chopped
  • 1 clove garlic
  • 1 sprig cilantro, fresh
  • 1 tsp (5 mL) salt
  • water, to cover
  • 1 avocado, pitted, peeled and thinly sliced
  • 1/3 cup (75 mL) sour cream
  • 6 leaves cilantro

Sauce:

  • 1 tbsp (15 mL) vegetable oil
  • 1/2 cup (125 mL) onion(s), diced
  • 1 clove garlic, minced
  • 1 can canned whole tomatoes
  • 2 chipotle peppers, in adobo sauce
  • 2 tbsp (30 mL) tomato paste
  • 1 tsp (5 mL) oregano
  • 1 tsp (5 mL) salt
  • 1/4 cup (60 mL) cilantro, fresh, chopped

Corn Spoon Bread:

  • 1/2 cup (125 mL) corn flour
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1.25 mL) salt
  • 1 egg(s), lightly beaten
  • 1/2 cup (125 mL) sour cream
  • 3 tbsp (45 mL) vegetable oil
  • 1 cup (250 mL) creamed corn
  • 3/4 cups (175 mL) extra-old cheddar cheese, grated

Instructions

Chipotle Pulled Chicken on Corn Spoon Bread

  1. Place chicken, onion, garlic, coriander (cilantro) and salt in a saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low; cover and cook until chicken is no longer pink inside, about 20 minutes.

  2. Drain, discarding onion, garlic and coriander. Let cool on cutting board for 10 minutes. Using fingers or 2 forks, shred chicken. Set aside.

  3. In separate saucepan, heat oil over medium-low heat; fry onion and garlic until onion is translucent, about 5 minutes. In blender, purée tomatoes, chipotle peppers and tomato paste; add to onion mixture. Simmer over low heat, stirring occasionally, until thickened and reduced to 1 ¾ cups (425 mL), about 35 minutes.

  4. 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.)

  5. Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.

  6. 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.

  7. Serve chicken mixture over corn bread. Garnish with avocado, sour cream and coriander leaves.

Nutrition Info

  • Per 480 g serving Amount
  • Calories 510
  • Protein 46 g
  • Fat 22 g
  • Saturated Fat 5 g
  • Carbohydrate 28 g
  • Fibre 4 g
  • Sugar 8 g
  • Cholesterol 145 mg
  • Sodium 1500 mg
  • Per 480 g serving % Daily Value
  • Potassium 25
  • Calcium 15
  • Iron 15
  • Vitamin A 25
  • Vitamin C 60
  • Vitamin B6 64
  • Vitamin B12 43
  • Folate 23
  • Magnesium 8
  • Zinc 22

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