Spanish-Spiced Chicken

with Saffron Aioli, Mashed Potatoes & Vegetables

35 MIN

+$1.99/serving 4 Servings

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with Pork Chops

From the Test Kitchen

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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1¼ lbs Potatoes
½ lb Grape Tomatoes
2 Zucchini
¼ cup Mayonnaise
1 Tbsp Sherry Vinegar
2 cloves Garlic
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
¼ tsp Crushed Red Pepper Flakes
1 pinch Saffron
¼ cup Crème Fraîche

step-by-step

instructions

Cook Along

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.

3 Cook the pork

Pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

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.

5 Make the saffron aioli & serve your dish

Meanwhile, 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 rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked vegetables. Top the pork with the saffron aioli. Enjoy!

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