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1
In saucepan of boiling water, bring chicken, onion, garlic, coriander and salt to boil.
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2
Reduce heat to medium-low; cover and cook until chicken is no longer pink inside, about 20 minutes.
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3
Drain, discarding onion, garlic and coriander.
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4
Let cool on cutting board for 10 minutes.
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5
Using fingers or 2 forks, shred chicken.
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6
Set aside.
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7
Sauce:.
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8
Meanwhile, in separate saucepan, heat oil over medium-low heat; fry onion and garlic until onion is translucent, about 5 minutes.
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9
In blender, puree tomatoes, chipotle peppers and tomato paste; add to onion mixture.
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10
Simmer over low heat, stirring occasionally, until thickened and reduced, about 35 minutes.
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11
Add reserved chicken, oregano and cook until thickened, about 10 minutes.
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12
Remove from heat; stir in coriander.
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13
(Make-ahead: Cover and refrigerate for up to 24 hours.
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14
).
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15
Corn Spoon Bread:.
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16
Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
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17
Meanwhile, in large bowl, whisk together corn flour, baking powder and salt.
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18
In separate bowl, whisk together egg, sour cream and oil; stir in corn and cheese.
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19
Stir into flour mixture until combined.
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20
Scrape into prepared pan.
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21
Bake in centre of 400F (200C) oven until golden and cake tester inserted in centre comes out clean, about 25 minutes.
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22
Let cool slightly in pan on rack.
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23
Cut into 12 triangles.
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24
Garnish:.
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25
Serve chicken mixture over corn bread.
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26
Garnish with avocado, sour cream and coriander leaves.
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27
Canadian Living.
