Spanish-Style Chicken & Aioli with Mashed Potatoes & Sautéed Greens

Spanish-Style Chicken & Aioli

with Mashed Potatoes & Sautéed Greens

40 MIN
2 Servings
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From the Test Kitchen

This recipe highlights the bold flavors of Spanish cuisine thanks to the blend of traditional spices (like paprika, coriander, and more) we’re using to season both our seared chicken and the creamy preserved lemon aioli served on top.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Spanish-Style Chicken & Aioli with Mashed Potatoes & Sautéed Greens
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Golden Potatoes
  • 1 bunch Collard Greens Or Kale
  • 1 clove Garlic
  • 1 Red Onion
  • 2 Tbsps Mayonnaise
  • 1 tsp Preserved Lemon Purée
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

Spanish-Style Chicken & Aioli

Prepare the ingredients & make the aioli
1 Prepare the ingredients & make the aioli

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and thinly slice the onion. Separate the collard green or kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, lemon purée, a pinch of the spice blend, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

*An instant-read thermometer should register 165°F.

4 Cook the greens & serve your dish

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped collard greens or kale and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the greens are slightly wilted. Add the vinegar (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the greens are wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and cooked greens. Top the chicken with the aioli. Enjoy!

Cook the greens & serve your dish
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