Shredded Barbecue Chicken Over Grits

Shredded Barbecue Chicken Over Grits

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

Prep:20 min

Cook: 25 min

Yield: 6 servings

INGREDIENTS

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

PREPARATION

1. Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
2. 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.
3. 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.
4. Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture.  Serve with tomato, sour cream, green onions and cilantro.