New Orleans-Inspired Chicken Po’ Boys

with Roasted Potato Wedges & Spiced Mayo

New Orleans-Inspired Chicken Po’ Boys

with Roasted Potato Wedges & Spiced Mayo

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fourth stop: New Orleans. For our take on one of the city’s classic sandwiches, we’re piling crispy bites of cajun-spiced chicken, fresh tomatoes, and cabbage tossed with tangy pickle relish and creamy mustard sauce onto an oven-toasted baguette, for satisfyingly crunch. To learn more about what inspired this dish, go to roadtrip.blueapron.com/nola.

35 minutes

oven: 450ºF

Ingredients

10 oz Chopped Chicken Breast
2 Small Baguettes
3/4 lb Golden Potatoes
1/2 lb Cabbage
1 tbsp Creamy Mustard Sauce
2 tbsp Sweet Pickle Relish
1/4 c Rice Flour
2 tbsp Mayonnaise
1 tbsp Apple Cider Vinegar
1 tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

Instructions

Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven.

Prepare the baguettes & make the slaw:

While the potatoes roast, halve the baguettes. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the vinegar, creamy mustard sauce, and pickle relish. Add the sliced cabbage and season with salt and pepper; stir to combine. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Coat & cook the chicken:

While the slaw marinates, in a large bowl, combine the flour and all but a pinch of the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Add to the bowl of seasoned flour; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and cooked through. Turn off the heat.

Toast the baguettes & finish the potatoes:

Place the baguettes cut side up on the other side of the sheet pan of roasted potatoes. Drizzle with olive oil and season with salt and pepper. Toast 7 to 9 minutes, or until the baguettes are lightly browned and the potatoes are tender when pierced with a fork. Remove from the oven and transfer the toasted baguettes to a work surface.

Finish & serve your dish:

In a bowl, combine the remaining spice blend and mayonnaise. Season with salt and pepper. Assemble the po’ boys using the toasted baguettes, cooked chicken, and slaw (you may have extra slaw). Serve the po’ boys with the finished potatoes and spiced mayo on the side. Enjoy!