Smoky Chipotle Chicken Sandos
with Mini Potato Coins
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain 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 Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
350 g
Red Potato
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Slice potatoes into 1/4-inch coins.
- Add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.
- 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.
- Add chicken and 1/2 tbsp (1 tbsp) oil to a large bowl. 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, flipping halfway through, until golden-brown and cooked through, 4-5 min per side.**
- Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.
- Add buns, cut-side up, on an unlined baking sheet.
- Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on them so they don't burn!)
- Stack chicken on bottom buns, then drizzle some chipotle sauce over chicken.
- Stack pickles and spring mix on top, then close with top buns.
- Divide sandos and potato coins between plates.
- Serve any remaining pickles and chipotle sauce alongside for dipping.