'Buffalo' Chicken Bites
with Creamy Dill Dip and Potato Coins
Crispy, spicy chipotle chicken Bites meet cool, creamy dill ranch for a perfect flavour balance. Served with golden, seasoned potato coins and tender roasted snap peas, this dish is a bold and satisfying meal, ideal for game day or a casual bite.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrine de poulet en dés
2 pièce(s)
Pomme de terre Russet
113 g
Pois sucrés
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
2 cs
Vinaigrette ranch
(Contient: Lait, Oeuf Peut contenir : Noix, Moutarde, Sésame, Soya, Sulfites, Blé, Poisson)
2 cs
Sauce au chipotle
(Contient: Lait, Oeuf, Moutarde, Soya Peut contenir : Noix, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Poisson, Oeuf, Gluten, Crustacés)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Blé)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Blé)
90 ml
Cornichon à l'aneth, en tranches
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
⅓ cs
Huile*
0.12 cc
Sel*
0.12 cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes. Cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and Zesty Garlic Blend. Toss to coat.
- Roast in the middle of the oven for 22-24 min, until tender and golden. (NOTE: For 4 servings, roast in the middle and upper of the oven, rotating sheets halfway through.)
- Meanwhile, drain pickles.
- Trim snap peas.
- In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium.. (TIP: You can skip this step if you prefer cool and crunchy snap peas!)
- When hot, add snap peas. Season with salt and pepper. Cook for 3-5 min until tender.
- Remove from heat, then transfer snap peas to a plate.
- Meanwhile, pat chicken dry with paper towels. Cut any large pieces in half. Season with salt, pepper and Cream Sauce Spice Blend. Then toss to coat.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 6-8 min, tossing occasionally until chicken is golden and cooked through.**
- Remove from heat, then add chipotle sauce. Toss to combine.
- To a small bowl, add sour cream, ranch dressing and Dill Garlic Spice Blend. Season with salt and pepper, if you like, then stir to combine.
- Divide chicken, potatoes, snap peas and pickles between plates.
- Serve creamy dill sauce alongside.
