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

with Chorizo & Vegetable Sauté

60 MIN
+$5.50/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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
    840 Cals (est.)
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fresh
ingredients
Cajun Chicken & Pepper-Olive Mayo with Chorizo & Vegetable Sauté
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1⅛ lbs Pork Chorizo
  • 1¼ lbs Golden Or Red Potatoes
  • 4 ears Of Corn
  • 4 stalks Celery
  • 2 Poblano Peppers
  • 1 bunch Parsley
  • 1 Shallot
  • ⅔ cup Chicken Bone Broth
  • ¼ cup Mayonnaise
  • 1 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
How To: Safely Cut Round Vegetables
How To: Hold a Chef's Knife
How To: Chop Herbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 peppers; 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 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the chorzio
3 Cook the chorzio

Meanwhile, in a large 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 peppers. 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

Get Plans

Cajun Chicken & Pepper-Olive Mayo

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 peppers; 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 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Cook the chorzio
3 Cook the chorzio

Meanwhile, in a large 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 peppers. 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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