Jalapeno Pulled Chicken and Avocado Mashed Potatoes

 
Green mashed potatoes! What could go wrong? This recipe pairs our great Pastamore Kettle Roasted Jalapeno Oil with shredded chicken and roasted corn. The mashed potatoes are kicked up using avocado instead of dairy for creaminess. Give this recipe a try to spice up your dinner with something new.

Ingredients:

1 lb - chicken breast

1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil

1 lb - yukon gold potato

1 - avocado

1/2 cup - roasted corn

1/2 tsp - cumin

1/2 tsp - smoked paprika

To taste - salt and black pepper

As garnish - hot sauce

Directions:

1. Heat a large pot of water on the stove over high heat. Once boiling add the chicken breast. Cook until internal temperature reaches 165ºF. Set to side to cool.

 

2. Heat a large pot of water on the stove over high heat. Rinse and clean potatoes. Cut into 1" pieces. Once the water is boiling, add potatoes and cook until fork tender. Drain using a colander.

3. While potatoes are cooking, shred chicken. Heat a large frying pan on the stove over medium heat. Add Pastamore Kettle Roasted Jalapeno Oil chicken, roasted corn, and spices. Cook until lightly browned. Adjust seasoning with salt and black pepper.

4. Remove skin and seed from avocado. Add to a mixing bowl along with cooked potatoes. Mash until smooth. Add water if needed. Season to taste with salt and black pepper.

5. Plate and garnish with hot sauce.