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Cajun Chicken & Pepper-Olive Mayo

with Chorizo & Vegetable Sauté

55 MIN

+$4.00/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re calling on the bold, zesty flavors of Louisiana’s Cajun cuisine by searing chicken in a blend of traditional spices, then topping it with a creamy take on the briny olive salad found on the region’s beloved Muffuletta sandwich.

TECHNIQUE TO HIGHLIGHT
To remove the pits from olives, start by placing them on a sturdy work surface. Working one at a time, use the wide, flat side of your chef’s knife (and a careful push of your hand) to gently press down and release the pit.
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Nutrition

PER SERVING
Calories

980 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
10 oz Pork Chorizo
¾ lb Golden Or Red Potatoes
2 ears Of Corn
2 stalks Celery
1 Poblano Pepper
1 bunch Parsley
1 Shallot
⅓ cup Chicken Bone Broth
2 Tbsps Mayonnaise
½ oz Sweet Piquante Peppers
1 oz Castelvetrano Olives
1 Tbsp Capers
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Medium dice the celery. Peel and thinly slice the shallot. Remove the husks and silks from the corn; cut the kernels off the cobs. Roughly chop the piquante peppers. Pit and roughly chop the olives. Roughly chop the capers. In a bowl, combine the chopped peppers, chopped olives, chopped capers, mayonnaise, and 2 teaspoons of water. Roughly chop the parsley leaves and stems. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Roast the potatoes

Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the chorizo

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a bowl. Rinse and wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons 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.* Transfer to a cutting board. Rinse and wipe out the pan.

*An instant-read thermometer should register 165°F.

5 Cook the vegetables & finish the chorizo

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced celery, sliced shallot, and diced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the corn kernels. Cook, stirring occasionally, 1 to 2 minutes, or until combined (be careful, as the corn may pop as it cooks). Add the cooked chorizo and broth (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until combined and the liquid has cooked off. Turn off the heat.

6 Halve the chicken & serve your dish

Halve the cooked chicken lengthwise. Serve the halved chicken with the roasted potatoes and finished chorizo and vegetables on the side. Top the chicken with the pepper-olive mayo. Garnish the potatoes and chorizo with the chopped parsley. Enjoy!