KNOXVILLE, Tenn. — Mardi Gras Shredded BBQ Chicken & Grits
Makes 6 servings
INGREDIENTS:
1 to 1 1/2 pounds boneless skinless chicken breasts
3 cups chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
2 tablespoons creole seasoning
2 cups water
1 cup Old Mill Yellow Grits
1 cup shredded cheddar or pepper jack cheese
SERVE WITH: Sour cream, Purple Onion, diced, Minced Fresh Parsley and Purple Slaw
DIRECTIONS:
Place chicken breasts in a large nonstick skillet coated with cooking spray. In a large bowl, combine 1 cup of the chicken broth, barbecue sauce, molasses, and creole seasoning; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 165°. Shred meat with 2 forks and return to the skillet.
Or, cook chicken in a crockpot on high for 4 hours with bbq mixture and shred. Reheat or keep warm to serve.
Meanwhile, in a large saucepan, bring water and remaining 2 cups broth to a boil. Slowly stir in grits, whisking to reduce lumps. Reduce heat; cook and stir for 20 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 sour cream, purple onions and parsley, and a side of purple slaw.
Presented by Jimmy Proffitt, The Old Mill
2/20/2020