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Cajun-Spiced Chicken

with Potato Salad & Red Cabbage Slaw

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The centerpiece of this recipe is seared chicken, glazed with a flavorful blend of olive oil and zesty spices like smoked paprika, garlic powder, and a bit of cayenne. To balance the heat of the chicken, we’re preparing a potato salad with the “holy trinity,” a classic combination of bell pepper, onion, and celery that forms the base of many Cajun dishes. Here,
the aromatic vegetables lend plenty of flavor and a bit of crunch to contrast with the creamy potatoes.

fresh
ingredients
Cajun-Spiced Chicken with Potato Salad & Red Cabbage Slaw
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrot; grate on the large side of a box grater. Peel and small dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Small dice the celery.

Cook the potatoes:
2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Make the slaw:
3 Make the slaw:

While the potatoes cook, in a large bowl, combine the cabbage, carrot, sugar, and ¾ of the vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the vegetables:
4 Cook the vegetables:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the celery; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste. Transfer to the pot of cooked potatoes. Wipe out the pan.

Cook the chicken:
5 Cook the chicken:

In a bowl, combine the spice blend and 1 tablespoon of olive oil. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes on the first side, or until browned. Flip and cook 4 to 5 minutes, or until lightly browned. Add as much of the spice blend-oil mixture as you'd like, depending on how spicy you'd like the dish to be. Cook, constantly spooning the oil over the chicken, 30 seconds to 1 minute, or until the chicken is coated and cooked through. Turn off the heat.

Make the potato salad & plate your dish:
6 Make the potato salad & plate your dish:

To the pot of cooked potatoes and vegetables, add the mayonnaise and remaining vinegar; stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Divide the cooked chicken, slaw, and potato salad between 2 dishes. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrot; grate on the large side of a box grater. Peel and small dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Small dice the celery.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the potatoes:
Make the slaw:
3 Make the slaw:

While the potatoes cook, in a large bowl, combine the cabbage, carrot, sugar, and ¾ of the vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the vegetables:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the celery; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste. Transfer to the pot of cooked potatoes. Wipe out the pan.

Cook the vegetables:
Cook the chicken:
5 Cook the chicken:

In a bowl, combine the spice blend and 1 tablespoon of olive oil. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes on the first side, or until browned. Flip and cook 4 to 5 minutes, or until lightly browned. Add as much of the spice blend-oil mixture as you'd like, depending on how spicy you'd like the dish to be. Cook, constantly spooning the oil over the chicken, 30 seconds to 1 minute, or until the chicken is coated and cooked through. Turn off the heat.

6 Make the potato salad & plate your dish:

To the pot of cooked potatoes and vegetables, add the mayonnaise and remaining vinegar; stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Divide the cooked chicken, slaw, and potato salad between 2 dishes. Enjoy!

Make the potato salad & plate your dish: