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
+$1.99/serving 4 Servings
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Available Options

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

    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
      540 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    A Fearless Hero's Spanish-Spiced Chicken with Saffron Aioli, Mashed Potatoes & Vegetables
    Title
    • 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 Triangle Created with Sketch.
    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 pork
    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.

    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

    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!

    Tips from Home Chefs

    A Fearless Hero's Spanish-Spiced Chicken

    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 pork
    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.
    Cook the vegetables
    Make the saffron aioli & serve your dish
    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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