Shredded Barbecue Chicken over Grits
There’s nothing like juicy meat served over creamy grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. —Erin Renouf Mylroie, Santa Clara, Utah
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
- 1 cup hickory smoke-flavored barbecue sauce
- 1/4 cup molasses
- 1 tablespoon ground ancho chile pepper
- 1/2 teaspoon ground cinnamon
- 2-1/4 cups water
- 1 cup quick-cooking grits
- 1 cup canned pumpkin
- 3/4 cup shredded pepper jack cheese
- 1 medium tomato, seeded and chopped
- 6 tablespoons reduced-fat sour cream
- 2 green onions, chopped
- 2 tablespoons minced fresh cilantro
Directions
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1Sprinkle chicken with pepper; place in a large nonstick skillet.
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2In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chile pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in chicken reads 165°, 20-25 minutes. Shred meat with 2 forks and return to the skillet.
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3Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir until thickened, 5-7 minutes. Stir in cheese until melted.
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4Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.
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