Hunter’s Chicken Loaded Mash Bowls
Equipment
Ingredients
BBQ Pulled Chicken
chicken breast
250 g
smoked paprika
1 tsp
garlic granules
1 tsp
red onion (diced)
1 piece
garlic (chopped)
1 tsp
chicken stock
200 ml
BBQ sauce
60 g
Worcestershire sauce
1 tsp
Mash
Maris Piper potatoes (peeled, chopped)
500 g
lighter butter spread
15 g
semi-skimmed milk
80 ml
salt
1 tsp
black pepper
1 tsp
Toppings
streaky bacon (chopped)
2 piece
reduced-fat cheddar (grated)
35 g
mozzarella (grated)
15 g
fresh parsley (chopped)
1 tbsp
Instructions
Season the chicken
Season the chicken breast with smoked paprika, garlic granules, salt and pepper.
Pan-fry the chicken
Heat a pan over medium heat and add the chicken. Pan fry for 4-5 minutes on each side until browned and almost cooked through.
Cook onion and garlic
Add the diced onion and chopped garlic to the pan and cook until softened.
Simmer the sauce
Pour in the chicken stock, BBQ sauce and Worcestershire sauce. Simmer for 5 minutes.
Shred the chicken
Remove the chicken from the pan and shred with two forks. Return the chicken to the pan and cook for a couple of minutes until the sauce is thickened.
Cook the potatoes
Add the potatoes to a large pot of salted boiling water. Cook until fork tender.
Mash the potatoes
Drain the potatoes, then mash with the butter, milk, salt and pepper.
Cook the bacon
Cook the bacon in a separate pan until crispy.
Assemble the bowls
Divide the mash between two bowls and spoon over the BBQ pulled chicken.
Melt the cheese
Scatter over the cheese, then place the bowls under a hot grill for 1-2 minutes.
Garnish and serve
Top with the crispy bacon and a sprinkle of fresh parsley before serving.
Original recipe
Storage
Store chicken and mash separately for best texture. Reheat chicken with a splash of water to loosen the sauce.
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