T-Pain's Hot Chicken Mashed Potato Bowls

🥘 Ingredients

• black pepper
  1 tsp
• brown sugar bourbon seasoning
  2 unit
• butter
  4 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  4 unit
• chili powder
  2 tsp
• cooking oil
  2 tsp
• flour
  2 tbsp
• garlic powder
  2 tsp
• green beans
  12 oz
• potatoes
  2 lb
• salt
  1 tsp
• sour cream
  3 tbsp

🍳 Cookware

• medium pot
• baking sheet
• large pan
• potato masher

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and produce, trim if needed. Dice potatoes into 1/2-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Trim green beans if necessary.

   potatoes: 2 lb, green beans: 12 oz
2. 

   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 1/2 cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to the pot and cover to keep warm.
3. 

   3

   While potatoes cook, toss green beans on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until tender and browned, 12-15 minutes.

   cooking oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   chicken cutlets 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 1/2 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 and 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.

   chicken cutlets: 20 oz, brown sugar bourbon seasoning: 2 unit, flour: 2 tbsp, garlic powder: 2 tsp, chili powder: 2 tsp
5. 

   5

   Return the 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 chicken stock concentrate and 1/3 cup water (2/3 cup for 4 servings). 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.

   butter: 4 tbsp, chicken stock concentrate: 4 unit, sour cream: 3 tbsp
6. 

   6

   To the pot with the potatoes, add 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic powder. Mash using a potato masher until smooth, adding splashes of the reserved potato cooking liquid as needed. Taste and season with salt and pepper if necessary.
7. 

   7

   Slice chicken crosswise. Divide mashed potatoes between bowls. Top with chicken and green beans in separate sections and drizzle everything with gravy. Add a drizzle of hot sauce if you like. Chicken is fully cooked when internal temperature reaches 165 degrees.