Hey there! It was brought to my attention that the blog posts aren’t showing the logos on social media unless you click the link to read more, so I just wanted to send out that almost all recipes on the blog are by one of my new guest bloggers, Leah. I have two now, since most of what’s going on in my life can’t be written about yet. I’ll try to remember to have them put their names in the title or at the start. Thank you for the heads up that the logos aren’t showing and sorry about the confusion! — Georgia 🙂
Daily Archives: February 22, 2018
This recipe is one my sister gave me. She saw it in a Taste of Home magazine, knew I’d like it, brought me the recipe, and volunteered to taste-test it when I made it. She was right. I did like it – so did she, my husband, my kids, and my parents. The grits have a wonderful flavor. You can tell something has been added but no one could guess it was pumpkin.
When I served the chicken I was generous with the sauce and still had a lot leftover. Next time I’ll make 2 lbs of chicken for that amount of sauce rather than 1 lb. The leftover chicken would make great tacos.
Shredded Barbecue Chicken Over Grits
Cook: 25 min
Yield: 6 servings
1 lb boneless skinless chicken breasts
1/4 tsp pepper
1 can (14 1/2 oz) reduced-sodium chicken broth
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 Tbsp ground ancho chili pepper
1/2 tsp ground cinnamon
2 1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup pepper jack cheese, shredded
1 medium tomato, seeded and chopped
6 Tbsp sour cream
2 green oinons, chopped
2 Tbsp fresh cilantro, minced
- Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
- In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over the chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170 degrees F. Shred meat with 2 forks and return to skillet.
- Meanwhile, in a saucepan, bring water and remaining broth to a boil.. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted.
- Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.