Tuesday, May 17, 2005

Chipotle Pulled Chicken on Corn Spoon Bread

Chipotle Pulled Chicken on Corn Spoon Bread (Adapted from Canadian Living)

For the chicken

6 4-ounce portions boneless, skinless chicken breasts
1/2 cup chopped onion
1 garlic clove
1 sprig fresh cilantro
1 teaspoon salt

For the sauce

28 ounce can fire-roasted tomatoes
2 chipotle peppers in adobo sauce
1 tablespoon canola oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/4 cup chopped fresh cilantro

For the spoon bread

1/2 cup corn flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
3 tablespoons canola oil
1 egg, lightly beaten
1 cup creamed corn
3 ounces (about 3/4 cup) shredded sharp white cheddar cheese

For the topping

1 avocado, pitted, peeled and thinly sliced
sour cream
additional fresh cilantro, if desired

To prepare the chicken

In a large saucepan, add chicken, onion, garlic, cilantro and salt - add enough water to cover by one inch. Bring mixture almost to a boil - reduce heat, cover and simmer until the chicken is done and no longer pink inside, about 12 to 14 minutes. Transfer chicken to a cutting board and let rest for 10 minutes. Shred chicken with fingers or two forks.

To prepare the sauce and spoon bread

Preheat oven to 400 degrees.

Meanwhile, in a food processor or blender, add tomatoes and chipotle peppers - process until smooth.

In a medium saucepan, heat oil over medium. Add onion - cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste and cook, stirring, for 1 to 2 minutes. Add pureed tomato mixture - simmer over low, stirring occasionally, until thickened, about 35 minutes.

Into the sauce, stir in reserved chicken, oregano and salt - continue to cook until thoroughly heated, about 10 minutes. Remove from the heat and stir in fresh cilantro.

Meanwhile, as the sauce is simmering, in large bowl, whisk together corn flour, baking powder and salt.

In a medium bowl, whisk together sour cream, oil and egg - stir in corn and cheese. Pour into the dry ingredients and stir just until combined. Scoop mixture into an 8" square baking pan coated with cooking spray. Place into the oven - bake until golden and a toothpick placed into the center comes out clean, about 25 minutes. Remove and let cool slightly before cutting into triangles.

Serve spoon bread triangles over chicken mixture and top with sliced avocado, sour cream and additional cilantro, if desired.

Makes about 6 servings.

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  1. Hi - Thanks for all the great recipes. Do you think the the spoon bread can be made in a muffin pan as little individual cakes?

  2. Anon - I bet that would work great and make for a tidy spoon bread!