T-Pain's Hot Chicken Mashed Potato Bowls

• 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.