BLACK CHERRY BBQ CHICKEN BOWL
- An 8 oz bottle of Elda’s Kitchen Black Cherry BBQ Sauce
1 tablespoon olive oil
9 to 10 chicken tenderloins (we use boneless, skinless, frozen for this recipe)
2 tablespoons of your favorite BBQ rub/seasoning blend (we love Neil’s Sarap seasonings)
1 tablespoon of onion powder
2 cloves of garlic, minced
2 tablespoons of butter
A few dashes of black pepper
A 15 oz can of whole kernel corn
A pack of mashed potato mix (we used Idahoan buttery homestyle mashed potatoes for this)
2 tablespoons of mild jalapenos, diced
½ cup cheese, shredded (we used a Mexican style blend)
Sour cream (for topping)
In a large, deep skillet over medium-high heat, warm your olive oil through. Add your chicken to the pan, making sure the tenderloins are not overlapping too much. Add your BBQ seasnoning and onion powder. Next, add your garlic, black pepper, and 1 tablespoon of butter. Flip and mix your chicken to make sure it cooks and coats in butter and seasoning. Let cook.
While your chicken is cooking, prepare your mashed potatoes to package specifications.
Once your chicken has thawed and cooked through, add a few dashes of salt. While your chicken is cooking, add your corn to a bowl. To that bowl, add salt and pepper to taste. Next, add a tablespoon of butter and half a tablespoon of sugar. Next, add your jalapenos and stir your corn mix well.
Shred your chicken in the pan. Then add an entire 8 oz bottle of Elda’s Kitchen Black Cherry BBQ sauce to the pan, stirring your chicken to ensure it’s coated in sauce. Let it cook a bit longer so the sauce thickens and coats your chicken.
You’re ready to plate! In a medium bowl, add mashed potatoes, some cheese, then BBQ chicken, top with corn mix and sour cream and enjoy!