A Fearless Hero's Spanish-Spiced Chicken with Saffron Aioli, Mashed Potatoes & Vegetables
Puss In Boots

A Fearless Hero's Spanish-Spiced Chicken

with Saffron Aioli, Mashed Potatoes & Vegetables

35 MIN
4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Chicken Breasts

    From the Test Kitchen

    We’re partnering with Dreamworks’ Puss in Boots: The Last Wish to bring you bold flavors and family fun! This recipe highlights the bold flavors of Spanish cuisine thanks to the blend of traditional spices (like paprika, coriander, and more) we’re using to season our seared chicken––plus a drizzle of creamy, bright saffron aioli.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    A Fearless Hero's Spanish-Spiced Chicken with Saffron Aioli, Mashed Potatoes & Vegetables
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1¼ lbs Potatoes
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • ¼ cup Mayonnaise
    • 2 cloves Garlic
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Crème Fraîche
    • 1 pinch Saffron
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. In a separate, medium bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Cook the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the vegetables
    4 Cook the vegetables
    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Add the prepared tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.
    Make the saffron aioli & serve your dish
    5 Make the saffron aioli & serve your dish

    To the bowl of bloomed saffron, add the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken with the saffron aioli. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. In a separate, medium bowl, combine the saffron and 1 teaspoon of warm water; set aside to steep (or bloom).

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

    Cook & mash the potatoes
    Cook the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Cook the vegetables
    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Add the prepared tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.
    Cook the vegetables
    Make the saffron aioli & serve your dish
    5 Make the saffron aioli & serve your dish

    To the bowl of bloomed saffron, add the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken with the saffron aioli. Enjoy!

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