Shredded BBQ Chicken Grits
Time: 45 minutes
Servings: 6 servings
Ingredients
- 1 lb Boneless Skinless Chicken Breast
- ¼ tsp Pepper
- 1 14 oz Can Chicken Broth, divided
- 1 C Hickory Smoke Flavored BBQ Sauce
- ¼ C Molasses
- 1 T Ground Ancho Chile Pepper
- ½ tsp Ground Cinnamon
- 2 ¼ C Water
- 1 C Quick Cooking Grits
- 1 C Canned Pumpkin
- ¾ C Shredded Pepper Jack Cheese
- 1 Medium Tomato, Seeded and Chopped
- 6 T Sour Cream
- 2 Green Onions, chopped
- 2 T Fresh Cilantro, minced
Instructions
- Sprinkle pepper over chicken and place it in a large nonstick skillet.
- Mix together 1 cup of broth, barbecue sauce, molasses, chile pepper, and cinnamon in a large bowl. Pour this mixture over the chicken.
- Bring the skillet to a boil.
- Reduce the heat, cover, and simmer until the chicken reaches an internal temperature of 165°F, about 20-25 minutes.
- Shred the chicken directly in the skillet using two forks.
- Bring water and the remaining broth to a boil in a large saucepan.
- Slowly stir in grits and pumpkin, then reduce the heat.
- Cook and stir until the mixture thickens, about 5-7 minutes.
- Stir in cheese until melted and well combined with the grits and pumpkin.
- Divide the grits among 6 serving bowls.
- Top each bowl of grits with 1/2 cup of the shredded chicken mixture.
- Serve with tomato, sour cream, green onions, and cilantro on the side.
Go Rogue by using a Kashmiri Red Chili and Sweet BBQ sauce.
Want Chef Jeff to make this delicious meal for you? Contact us at www.TheRogueChef.com.