T-Pain's Hot Chicken Mashed Potato Bowls
with Roasted Green Beans & Gravy
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!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Potatoes
6 ounce
Green Beans
10 ounce
Chicken Cutlets
10.8 g
Brown Sugar Bourbon Seasoning
1 tablespoon
Flour
(Contains Wheat)
1 teaspoon
Garlic Powder
1 teaspoon
Chili Powder
2 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
