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Honoring the colors of the fall and flavor of Mardi Gras, this chicken & grits bring some heat with creole seasoning, while the colors of gold, purple, and green make it a perfect festive dish.
This “The OLD MILL” recipe made easier in your vitaclay.
INGREDIENTS:
Serve with:
Sour cream
Purple Onion, diced
Minced fresh parsley
Purple Slaw (see recipe below)
DIRECTIONS:
1. Add chicken in your vitaclay pot.
2. combine 1 cup of the chicken broth, barbecue sauce, molasses, and creole seasoning; pour over chicken.
3. Set on stew to cook for 20-30 minutes.
4. Meanwhile, in your vitaclay pot, add 2 cups water and 2 cups chicken broth. Slowly stir in grits, whisking to reduce lumps. Close the covers.
5. Set on stew to cook for 20 minutes, or until thickened. Stir in cheese until melted.
6. 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.
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