T-Pain's Hot Chicken Mashed Potato Bowls

Name: T-Pain's Hot Chicken Mashed Potato Bowls with Roasted Green Beans & Gravy
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 6 oz Green Beans; 16 oz Potato; 2 unit Chicken Stock Concentrate; 1 Brown Sugar; 1 tsp Chili Powder; 10 oz Chicken Cutlets; 1 tbsp All-Purpose Flour; 1 tsp Garlic Powder; 2 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Green Beans & Gravy

By Recipe0 System

Our first ever mashed potato bowl is here, and why didn’t we think of it sooner? Huge props to T-Pain’s culinary prowess—you’re truly an inspiration! This classic pairing of chicken and potatoes brings an exciting twist to the table: The chicken is dredged in a sweet, smoky, and spicy flour mixture before it’s sizzled to golden, juicy perfection. You'll nestle it into buttery mashed potatoes along with tender-crisp green beans. Smother it all with lots of rich, creamy gravy (and a drizzle of hot sauce if you like, you do you!).

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
6 oz Green Beans
16 oz Potato
2 unit Chicken Stock Concentrate
1 Brown Sugar
1 tsp Chili Powder
10 oz Chicken Cutlets
1 tbsp All-Purpose Flour
1 tsp Garlic Powder
2 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Trim green beans if necessary.
2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes.

Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm.
3

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until tender and browned, 12-15 minutes.
4

Pat chicken* dry with paper towels.

In a shallow dish, combine Brown Sugar Bourbon Seasoning, half the flour, half the garlic powder, and as much chili powder as you like (we used ½ tsp; 1 tsp for 4 servings. Add more if you like it extra-spicy!). Press chicken into flour mixture to evenly coat.

Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
5

Return pan used for chicken to medium heat and add 1 TBSP butter (2 TBSP for 4 servings). Once butter has melted, add remaining flour and cook, whisking constantly, until a loose paste forms, 30-60 seconds.

Add stock concentrates and 1⁄3 cup water (2⁄3 cup for 4); cook, whisking constantly, until gravy has thickened, 1-2 minutes.

Remove pan from heat and whisk in sour cream. Taste and season with salt and pepper if desired.
6

To pot with potatoes, add 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic powder.

Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if necessary.
7

Slice chicken crosswise.

Divide mashed potatoes between bowls. Top with chicken and green beans in separate sections; drizzle everything with gravy. (Add a drizzle of your favorite hot sauce for an extra kick!) Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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