Shredded Barbecue Chicken over Grits

Indulge in the ultimate comfort food with this delightful recipe for Shredded Barbecue Chicken over Grits. The combination of tender and juicy shredded chicken atop a bed of steaming grits creates a truly satisfying and flavorful dish. But what sets these grits apart is the addition of pumpkin, infusing them with warm and spicy fall flavors, making it a true crowd-pleaser.

INGREDIENTS:

• 1 pound boneless skinless chicken breasts
• ¼ teaspoon pepper
• 1 can (14½ ounces) reduced-sodium chicken broth, divided
• 1 cup hickory smoke-flavored barbecue sauce
• ¼ cup molasses
• 1 tablespoon ground ancho chili pepper
• ½ teaspoon ground cinnamon
• 2¼ cups water
• 1 cup quick-cooking grits
• 1 cup canned pumpkin
• ¾ 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

PREPARATIONS:

1. Sprinkle the chicken with pepper and place it in a nonstick skillet coated with cooking spray.
2. In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper, and cinnamon; pour the mixture over the chicken. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes or until a thermometer reads 165°. Shred the cooked chicken with two forks and return it to the skillet.
3. Meanwhile, in a large saucepan, bring water and the remaining broth to a boil. Slowly stir in the grits and pumpkin. Reduce the heat and cook and stir for 5-7 minutes or until the mixture thickens. Stir in the shredded pepper jack cheese until melted.
4. Divide the pumpkin grits among six serving bowls; top each with ½ cup of the shredded chicken mixture. Serve with chopped tomatoes, reduced-fat sour cream, green onions, and minced fresh cilantro.

YIELD:

Makes 6 servings.

PREP/COOK TIME:

Preparation: 20 minutes Cooking: 25 minutes

SPECIAL INSTRUCTIONS:

• Ensure the chicken is cooked thoroughly until it reaches an internal temperature of 165° for safe consumption.
• Stir the cheese into the grits slowly to ensure a smooth and creamy texture.

TIPS:

• For an added kick of heat, you can adjust the amount of ground ancho chili pepper according to your spice preference.
• Garnish the Shredded Barbecue Chicken over Grits with extra cilantro and a drizzle of barbecue sauce for a visually appealing presentation.

In conclusion, this recipe for Shredded Barbecue Chicken over Grits offers a delightful marriage of flavors and textures, creating the ultimate comfort food experience. The tender and flavorful shredded chicken, infused with a hickory smoke-flavored barbecue sauce and molasses, creates a delightful contrast when served over the warm and spicy pumpkin-infused grits.

The addition of pumpkin to the grits adds a touch of fall flavors, providing a comforting and inviting element to the dish. The melted shredded pepper jack cheese further enhances the creaminess of the grits, making each spoonful a delightful journey of taste.

With a cook and prep time of just 45 minutes, this recipe is a great choice for a satisfying weeknight dinner that will impress both family and guests. The colorful garnish of chopped tomatoes, reduced-fat sour cream, green onions, and minced fresh cilantro elevates the presentation and brings a refreshing touch to the dish.

Whether you’re a fan of barbecue-inspired flavors or a lover of all things pumpkin, this recipe caters to all taste preferences and is sure to bring everyone running to the table. So, gather your ingredients and enjoy the heartwarming and flavorful experience of Shredded Barbecue Chicken over Grits—a true culinary delight that’s perfect for any season.