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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.
Serves: 6
Prep Time: 15 min
Cook Time: 20 min

Ingredients

Pulled Chicken

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

Sauce

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

Corn Spoon Bread

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

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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
Calories510
Protein46 g
Fat22 g
Saturated Fat5 g
Carbohydrate28 g
Fibre4 g
Sugar8 g
Cholesterol145 mg
Sodium1500 mg
Per 480 g serving % Daily Value
Potassium25
Calcium15
Iron15
Vitamin A25
Vitamin C60
Vitamin B664
Vitamin B1243
Folate23
Zinc22