RECIPES

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.

Prep Time

PT15M

Cook Time

PT20M

Serves

6

Ingredients

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

  1. Chipotle Pulled Chicken on Corn Spoon Bread
    1. 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. 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. 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. 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. 5 Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
    6. 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. 7 Serve chicken mixture over corn bread. Garnish with avocado, sour cream and coriander leaves.
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