Barbecue Chicken over Spicy Cheesy Grits
Ingredients
- 2 lb boneless, skinless chicken breasts
- 5 cups gluten-free chicken broth, divided
- 1 cup gluten-free barbecue sauce (such as Stubb's)
- 1 Tbsp chili powder
- 1½ cups quick-cooking grits (such as Bob's Red Mill)
- 1 cup shredded pepper-Jack cheese
- 1 (8-oz) carton sour cream
- 2 Roma tomatoes, chopped
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro leaves
Instructions
- Combine chicken, 1 cup broth, barbecue sauce, and chili powder in a large skillet. Cover and cook over medium heat 20 minutes or until chicken is done. Shred chicken with 2 forks, and toss with sauce in skillet.
- Meanwhile, bring 4 cups broth to a boil in a large saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 8 to 10 minutes or until grits are done. Stir in cheese; season with salt and pepper to taste.
- Divide grits among 6 shallow bowls; top with chicken mixture, sour cream, tomatoes, onions, and cilantro.
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