Cajun Chicken & Pepper-Olive Mayo with Chorizo & Vegetable Sauté
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Cajun Chicken & Pepper-Olive Mayo

with Chorizo & Vegetable Sauté

55 MIN
$15.99/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.)
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fresh
ingredients
Cajun Chicken & Pepper-Olive Mayo with Chorizo & Vegetable Sauté
Title
  • 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
Prepare the ingredients
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.

Roast the potatoes
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.

Cook the chorizo
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.

Cook the chicken
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.

Cook the vegetables & finish the chorizo
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. 

Halve the chicken & serve your dish
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!

Tips from Home Chefs

Prepare the ingredients
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.

Roast the potatoes
Cook the chorizo
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.

Cook the chicken
Cook the vegetables & finish the chorizo
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!

Halve the chicken & serve your dish
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