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

with Chorizo & Vegetable Sauté

Group Created with Sketch. 60 min
$14.99/SERVING
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 840 Cals/serving
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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.

Get Cooking
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)
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. 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 all 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!

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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. 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 all 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