Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly.
While the potatoes cook, thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stem of the poblano pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.
While the potatoes continue to cook, 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 a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
* An instant-read thermometer should register 165°F for chicken.
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.
In a large bowl, whisk together the tomatillo-poblano sauce and creamy mustard sauce. Add the cooked potatoes, cooked poblano pepper, and chopped piquante peppers. Season with salt and pepper; stir to combine. Serve the cooked chicken with the potato salad. Garnish with the sliced green tops of the scallions and cheese. Enjoy!
Prepare as directed, except slice the cooked chicken crosswise. Transfer the potato salad and sliced chicken to separate airtight containers. Top the potato salad with the sliced green tops of the scallions. Cool, uncovered, then cover and refrigerate. Refrigerate the cheese. When ready to serve, garnish the sliced chicken and potato salad with the cheese. Enjoy!
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly.
While the potatoes cook, thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stem of the poblano pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.
While the potatoes continue to cook, 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 a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
* An instant-read thermometer should register 165°F for chicken.
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.
In a large bowl, whisk together the tomatillo-poblano sauce and creamy mustard sauce. Add the cooked potatoes, cooked poblano pepper, and chopped piquante peppers. Season with salt and pepper; stir to combine. Serve the cooked chicken with the potato salad. Garnish with the sliced green tops of the scallions and cheese. Enjoy!
Prepare as directed, except slice the cooked chicken crosswise. Transfer the potato salad and sliced chicken to separate airtight containers. Top the potato salad with the sliced green tops of the scallions. Cool, uncovered, then cover and refrigerate. Refrigerate the cheese. When ready to serve, garnish the sliced chicken and potato salad with the cheese. Enjoy!
Tips from Home Chefs