Hunter’s Chicken Loaded Mash Bowls

30 mins
Serves 2
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Directions

  1. 1Season the chicken with smoked paprika, garlic granules, salt and pepper.
  2. 2Heat a pan over medium heat, and add the chicken.
  3. 3Pan fry for 4-5 minutes on each side until browned and almost cooked through.
  4. 4Add the diced onion and chopped garlic and cook until softened.
  5. 5Pour in the chicken stock, BBQ sauce and Worcestershire sauce.
  6. 6Simmer for 5 minutes, then remove the chicken and shred with two forks.
  7. 7Return the chicken to the pan and cook for a couple of mins until the sauce is thickened.
  8. 8Meanwhile, add the potatoes to a large pot of salted boiling water.
  9. 9Cook until fork tender.
  10. 10Drain, then mash with the butter, milk, salt and pepper.
  11. 11Cook the bacon in a separate pan until crispy (or grill and chop if preferred).
  12. 12Divide the mash between two bowls and spoon over the BBQ pulled chicken.
  13. 13Scatter over the cheese, then place the bowls under a hot grill for 1-2 minutes.
  14. 14Top with the crispy bacon and a sprinkle of fresh parsley before serving.

Ingredients

  • 250 g chicken breast
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 red onion diced
  • 1 tsp chopped garlic
  • 200 ml chicken stock
  • 60 g bbq sauce
  • 1 tsp Worcestershire sauce
  • 500 g Maris Piper potatoes, peeled and chopped
  • 15 g lighter butter spread
  • 80 ml semi-skimmed milk
  • Salt
  • Black pepper
  • 2 streaky bacon rashers chopped
  • 35 g reduced-fat cheddar, grated
  • 15 g mozzarella grated
  • Fresh parsley chopped

Equipment

panforkslarge pothot grill