Hunter’s Chicken Loaded Mash Bowls

Ingredients

• 1250 g chicken breast(250g)
• 21 tsp smoked paprika(5g)
• 31 tsp garlic granules(3g)
• 41 unit red onion(150g)
• 51 tsp chopped garlic(3g)
• 6200 ml chicken stock(200g)
• 760 g BBQ sauce(60g)
• 81 tsp Worcestershire sauce(5g)
• 9500 g Maris Piper potatoes(500g)
• 1015 g lighter butter spread(15g)
• 1180 ml semi-skimmed milk(80g)
• 121 to taste salt
• 130 to taste black pepper
• 142 slices streaky bacon rashers(60g)
• 1535 g reduced-fat cheddar(35g)
• 1615 g mozzarella(15g)
• 170 to garnish fresh parsley

Instructions

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