Chipotle Pulled Chicken On Corn Spoon Bread Recipes

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CHIPOTLE CORN BREAD



Chipotle Corn Bread image

Categories     Bread     Side     Bake     Picnic     Backyard BBQ     Hot Pepper     Summer     Potluck     Monterey Jack     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup buttermilk
3 large eggs
6 tablespoons unsalted butter, melted, cooled
2 tablespoons minced seeded canned chipotle chilies

Steps:

  • Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

CHIPOTLE PULLED CHICKEN



Chipotle Pulled Chicken image

At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 12 servings.

Number Of Ingredients 17

2 cups ketchup
1 small onion, finely chopped
1/4 cup Worcestershire sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
3 garlic cloves, minced
1 tablespoon molasses
2 teaspoons dried oregano
2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2-1/2 pounds boneless skinless chicken breasts
12 sesame seed hamburger buns, split and toasted
Pickle slices, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.

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