Warming Southwest spices truly shine in this recipe! Chicken gets the Southern-style breading treatment, and is paired with garlicky green beans, creamy smashed potatoes and a truly delicious gravy! The ultimate comfort food!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Southwest Spice Blend
Chicken Broth Concentrate
Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim, then halve green beans. Peel, then cut potatoes into 1-inch pieces. Peel, then mince or grate garlic.
Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, combine half the garlic salt, 2 tsp Southwest Spice Blend and 3 tbsp flour (dbl both for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut into 1/2-inch strips. Toss chicken in flour mixture to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown, 2-3 min. Transfer chicken to a parchment-lined baking sheet and roast in the middle of the oven until cooked through, 5-6 min.**
Heat the same pan over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl) and half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Transfer to a plate and cover to keep warm. Carefully wipe the pan clean.
Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Sprinkle remaining Southwest Spice Blend and flour over garlic. Cook, stirring often, until golden-brown, 2-3 min. Stir in broth concentrate and 2/3 cup water (dbl for 4 ppl). Bring to a simmer and cook, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper.
When potatoes are fork-tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash reserved water, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with remaining garlic salt and pepper. Divide mash between plates. Top with green beans, then chicken. Spoon gravy over chicken. Sprinkle crispy shallots over top.