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Chipotle Pulled Chicken on Corn Spoon Br




Source of Recipe


tobyt--CF


Recipe Introduction



This was the prize-winning recipe in a Canadian Living magazine contest. Caroline-Gray of Point-Claire Que., created it.


4 boneless, skinless chicken breasts (about 1.5 lbs)
half onion, chopped
1 clove garlic
1 sprig cilantro
1 tsp salt

Sauce:
1 tbsp vegetable oil
½ cup finely diced onion
1 can (28 oz/7956 ml) tomatoes (I used diced)
2 chipotle peppers in adobo sauce (I used one)
3 tbsp tomato paste
1 tsp dried oregano
1 tsp salt
¼ cup chopped cilantro

Corn Spoon Bread:
½ cup corn flour (didn’t have, so used fine corn meal)
2 tsp baking powder
¼ tsp salt
1 egg, lightly beaten
½ cup sour cream (I used light – it’s what I had)
2 tbsp vegetable oil
1 cup creamed corn
¾ cup shredded extra-old cheddar

Garnish:
1 avocado, pitted, peeled and thinly sliced
1/3 cup sour cream
6 cilantro leaves

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 cilantro. 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 ¾ cups, about 35 minutes.

Add reserved chicken, oregano and salt, cook until thickened, about 10 minutes. Remove from heat; stir in cilantro (Make ahead: Cover and refrigerate for to 24 hours.)

Corn Spoon Bread: Line 8-inch square metal cake pan with parchment paper, set aside.
Meanwhile, in large bowl, whish together corn flour, baking powder and salt. In separate bow, whisk together eggs, sour cream and oil; stir in corn and cheese. Stir into flour mixture until combined. Scrape into prepared pan. Bake in center of 400 degree oven until tester 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 cilantro leaves.
Makes 6 servings