MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shredded BBQ Chicken Over Grits
 Categories: Poultry, Bbq, Chilies, Squash, Dairy
      Yield: 6 servings
 
      1 lb Boned, skinned chicken
    1/4 ts Pepper
 14 1/2 oz Chicken broth; divided
      1 c  Hickory smoke-flavored
           - barbecue sauce
    1/4 c  Molasses
      1 tb Ground ancho chile pepper
    1/2 ts Ground cinnamon
  2 1/4 c  Water
      1 c  Quick-cooking grits
      1 c  Canned pumpkin
    3/4 c  Pepper jack cheese; shredded
      1 md Tomato; seeded, chopped
      6 tb Sour cream
      2    Green onions; chopped
      2 tb Fresh cilantro; minced
 
  Sprinkle chicken with pepper; place in a large nonstick skillet.
  
  In 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 20-25 minutes. Shred meat with
  2 forks and return to the skillet.
  
  Meanwhile, 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.
  
  Divide grits among 6 serving bowls; top each with 1/2 cup chicken
  mixture. Serve with tomato, sour cream, green onions and cilantro.
  
  Recipe by Erin Renouf Mylroie, Santa Clara, Utah
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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