Smoky Chipotle Chicken Sandos

Name: Smoky Chipotle Chicken Sandos with Mini Potato Coins
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 280 g Chicken Thighs; 6 g Southwest Spice Blend; 9 g Cornstarch; 2 unit(s) Artisan Bun; 28 g Spring Mix; 90 mL Dill Pickle, sliced; 4 tbsp Chipotle Sauce; 350 g Red Potato; 0.31 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Butter*; 2.5 tbsp Oil*

with Mini Potato Coins

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Tender chicken thighs coated in Southwest spices and slathered with smoky chipotle sauce will have you screaming with delight! But don't fret — our chipotle sauce is more smoky than spicy!

Ingredients: Red potato • Chicken thighs • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cornstarch • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Tags:

Quick

Allergens:

Soy

•Wheat

•Milk

•Egg

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

6 g

Southwest Spice Blend

(May contain traces of: Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)

9 g

Cornstarch

(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

2 unit(s)

Artisan Bun

(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)

28 g

Spring Mix

90 mL

Dill Pickle, sliced

4 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

350 g

Red Potato

Not included in your delivery

0.31 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

2.5 tbsp

Oil*

Nutrition Values

Calories820 kcal

Fat38 g

Saturated Fat9 g

Carbohydrate81 g

Sugar13 g

Dietary Fiber7 g

Protein39 g

Cholesterol150 mg

Sodium1530 mg

Trans Fat0.4 g

Potassium1350 mg

Calcium125 mg

Iron6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Strainer

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
Remove any brown spots from potatoes and cut into 1/4-inch rounds.
To a parchment-lined baking sheet, add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
Roast in the bottom of the oven for 20-22 min, flipping halfway through, until tender and golden.

Meanwhile, drain pickles. Pat dry with paper towels.
Heat a large non-stick pan over medium.
While the pan heats, pat chicken dry with paper towels.
To a large bowl, add chicken and 1/2 tbsp (1 tbsp) oil. Sprinkle with salt, pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.

When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook chicken in 2 batches, using 1 tbsp oil per batch.)
Cook chicken for 4-5 min per side, flipping halfway through, until golden and cooked through.**

Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.
On an unlined baking sheet, arrange buns, cut-side up.
Toast in the top of the oven for 4-5 min, until browned. (TIP: Keep an eye on them so they don't burn!)