SHREDDED BARBECUE CHICKEN OVER GRITS
There's nothing like juicy meat over steaming 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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with pepper; place in a large nonstick skillet., In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; 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., Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 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 tomato, sour cream, green onions and cilantro.
Nutrition Facts : Calories 345 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 718mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES
Steps:
- Combine corn kernels, whole milk, Masa Harina, salt, and pepper in heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick, stirring frequently, about 10 minutes. Remove from heat and let cool slightly. Stir in chopped bell pepper, chopped green onions, and chopped cilantro. Mix 1 tablespoon butter and baking soda in small bowl. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared ahead - cover and refrigerate). Preheat oven to 250F. Using 1/4 cup pancake batter for each, form about 18 3-inch diameter patties. Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Working in batches, cook patties until golden brown, adding more butter to skillet as needed, about 4 minutes per side. Transfer pancakes to baking sheet and keep warm in oven. Heat oil in heavy large skillet over medium heat. Add onions; sautee 2 minutes. Add chicken and barbecue sauce. Stir until chicken is heated through, about 5 minutes. Place 3 pancakes on each plate. Top with chicken mixture and avacado salsa. Drizzle with cilantro cream.
SHREDDED BARBECUE CHICKEN
Don't let the cooking time scare you. The three hours is for the chicken in the crockpot. And you can cook that the day before.
Provided by Charlotte J
Categories Lunch/Snacks
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breast in the crockpot and cook on high about 3 hours.
- Stir together all the sauce ingredients.
- Add the shredded chicken and heat.
- Serve on buns.
Nutrition Facts : Calories 339.9, Fat 4.7, SaturatedFat 1.1, Cholesterol 50.4, Sodium 1232, Carbohydrate 51.2, Fiber 1.5, Sugar 24.3, Protein 23.6
SHREDDED BARBECUE CHICKEN AND CHIPS
Made this up and the family liked it. It will be spicy or not so spicy depending on the BBQ sauce you use!
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop or shred the chicken and set aside.
- In a large skillet, saute onion and bell pepper until soft. Add garlic at the last 1-2 minutes.
- Add reserved chicken, barbecue sauce, vinegar, brown sugar, and water and simmer until heated through (maybe 5 minutes or so).
- Either add the cheddar cheese at this point and stir until melted, OR save to sprinkle on top of chicken.
- Give each person some tortilla chips and top with chicken mixture. Add optional cheese.
- Top with some sour cream or plain yogurt, if desired.
Nutrition Facts : Calories 351.4, Fat 16.5, SaturatedFat 5.6, Cholesterol 100, Sodium 559.5, Carbohydrate 15.9, Fiber 1.1, Sugar 10, Protein 33.1
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