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.