Chipotle Pulled Chicken on Corn Spoon Bread
- Ready In:
- 1hr 55mins
- Ingredients:
- 25
- Serves:
-
6
ingredients
- 4 small boneless skinless chicken breasts (about 1 1/2 lb)
- 1⁄2 onion, chopped
- 1 garlic clove
- 1 sprig fresh coriander
- 1 teaspoon salt
-
SAUCE
- 1 tablespoon vegetable oil
- 1⁄2 cup finely diced onion
- 1 garlic clove, minced
- 1 (28 ounce) can tomatoes
- 2 chipotle chiles in adobo
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄4 cup chopped fresh coriander
-
CORN SPOON BREAD
- 1⁄2 cup cornflour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 egg, lightly beaten
- 1⁄2 cup sour cream
- 3 tablespoons vegetable oil
- 1 cup creamed corn
- 3⁄4 cup aged cheddar cheese, shredded
-
GARNISH
- 1 avocado, pitted, peeled and thinly sliced
- 1⁄3 cup sour cream
- 6 coriander leaves
directions
- 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, purée tomatoes, chipotle peppers and tomato paste; add to onion mixture. Simmer over low heat, stirring occasionally, until thickened and reduced, about 35 minutes.
- Add reserved chicken, oregano and 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.
- Canadian Living.
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RECIPE SUBMITTED BY
Olha7397
Canada