CHIPOTLE CORNBREAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
- Mix the cornmeal, flour, baking powder and salt in a large bowl.
- Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
- Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.
CHIPOTLE CORN BREAD
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
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
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
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.
CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING
Try this vibrant salad with or without the chicken. If you're serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it
Provided by Cassie Best
Categories Dinner, Lunch, Side dish
Time 55m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
- Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
- Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
- Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
- Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.
Nutrition Facts : Calories 392 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
CHIPOTLE CHICKEN SANDWICH
This chicken sandwich has a nice kick to it!
Provided by Chris Elmore
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g
CHIPOTLE CORNBREAD
I have been making cornbread for years and came across this recipe in a back issue of Food and Wine magazine. It is the best corn bread I have ever had.
Provided by TJW2725
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix togeather all dry ingredients, and mix together all wet ingredients.
- Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy).
- Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil.
- Quickly add mixture into pan and cook for 20 to 25 minutes WOW!
- Hope you like it.
CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD
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. It's available in grocery stores.
Provided by Olha7397
Categories Chicken Breast
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- 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.
Nutrition Facts : Calories 470.5, Fat 27.7, SaturatedFat 9.7, Cholesterol 109.8, Sodium 1336.7, Carbohydrate 31.4, Fiber 5.2, Sugar 7, Protein 26.9
More about "chipotle pulled chicken on corn spoon bread recipes"
PULLED CHIPOTLE CHICKEN AND FIXINS | RECIPE - RACHAEL …
From rachaelrayshow.com
SLOW COOKER BARBECUE PULLED CHICKEN - HEALTHY …
From healthyseasonalrecipes.com
BEST PULLED CHICKEN WITH CHIPOTLE CHILIES RECIPE - HOW …
From 177milkstreet.com
CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD | THE STAR
From thestar.com
Estimated Reading Time 3 mins
CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD
From chicken.ca
Servings 6Calories 510 per serving
CHIPOTLE CHICKEN AND CORN CHOWDER - BROWN EYED BAKER
From browneyedbaker.com
CHICKEN.CA | RECIPE | RECIPES, CORN SPOON BREAD, BREAKFAST BRUNCH …
From pinterest.fr
CHICKEN.CA | RECIPE | BREAKFAST BRUNCH RECIPES, CORN SPOON BREAD, …
From pinterest.ca
CHIPOTLE POPCORN CHICKEN - JO COOKS
From jocooks.com
10 BEST CHIPOTLE CHICKEN CORN CHOWDER SOUP RECIPES - YUMMLY
From yummly.com
CHIPOTLE CHICKEN WITH ELOTE CORN SALAD - FOOD DOLLS
From fooddolls.com
CROCK POT RASPBERRY CHIPOTLE PULLED CHICKEN - FLOUR ON MY FACE
From flouronmyface.com
CHIPOTLE SPOON BREAD RECIPE | MYRECIPES
From myrecipes.com
CROCK POT CHIPOTLE PULLED CHICKEN - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD | CANADIAN LIVING
From pinterest.ca
CHIPOTLE CHICKEN CORN CHOWDER - COOKIES AND CUPS
From cookiesandcups.com
PULLED CHICKEN RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD » CHICKEN FARMERS …
From saskatchewanchicken.ca
CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD
From gardenweb.com
12 PULLED CHICKEN RECIPES TO MAKE AT HOME | ALLRECIPES
From allrecipes.com
SLOW COOKER CHIPOTLE CHICKEN | CHICKEN.CA
From chicken.ca
CHIPOTLE CHICKEN AND CORN STEW RECIPE - EATINGWELL
From eatingwell.com
CHIPOTLE PULLED CHICKEN WITH AVOCADO AND CORN SALSA
From createcookshare.com
CHIPOTLE CHICKEN CORN ENCHILADAS - THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
CHIPOTLE PULLED CHICKEN WITH AVOCADO & CORN SALSA - THE BARE BIRD
From thebarebird.com.au
CHIPOTLE BBQ CHICKEN WITH CREAMED GRILLED CORN RECIPE
From howsweeteats.com
CHIPOTLE CHICKEN AND CORN CHOWDER - TABLESPOON FOR ONE
From tablespoonforone.com
10 BEST CHIPOTLE CHICKEN WRAP RECIPES - YUMMLY
From yummly.com
CORN AND CHIPOTLE BREAD PUDDING RECIPE | MYRECIPES
From myrecipes.com
SPICY CHIPOTLE SHREDDED CHICKEN RECIPE - PINCH OF YUM
From pinchofyum.com
CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD | CANADIAN …
From canadianliving.com
PULLED CHICKEN SANDWICHES WITH SLAW RECIPE | HELLOFRESH
From hellofresh.com
PULLED CHICKEN WITH CHIPOTLE IN ADOBO SAUCE - JUGHANDLE’S FAT FARM
From jughandlesfatfarm.com
SHRIMP AND CORN CHOWDER - BELLE OF THE KITCHEN
From belleofthekitchen.com
CULINARY IN THE DESERT: CHIPOTLE PULLED CHICKEN ON CORN SPOON BREAD
From desertculinary.blogspot.com
SLOW COOKER CHIPOTLE PULLED PORK SANDWICHES RECIPE
From lifemadedelicious.ca
SEARCH FOR RECIPES
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love