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Few things hit the spot in the summer quite like an easy, delicious potato salad, which you'll quickly whip up by combining tender potatoes with creamy mustard sauce and tangy pickled peppers—a classic, comforting side for this spiced, seared chicken. It's all complete with a side of crisp green beans sautéed with garlic and a touch of spicy-sweet maple syrup. Few things hit the spot in the summer quite like an easy, delicious potato salad, which you'll quickly whip up by combining tender potatoes with creamy mustard sauce and tangy pickled peppers—a classic, comforting side for this spiced, seared chicken.
To get started with this recipe, we have to prepare a few components. You can cook southern-spiced chicken with potato salad & maple green beans using 14 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans:
- Get 2 Boneless, Skinless Chicken Breasts
- Make ready 3/4 lb. Golden Potatoes
- Take 1/2 oz. Sweet Piquante Peppers
- Get 2 tbsps Spicy Maple Syrup
- Make ready 6 oz. Green Beans
- Prepare 2 cloves Garlic
- Make ready 1 tbsp Creamy Mustard Sauce
- Make ready 1 tbsp Southern Spice Blend
- Get Southern Spice Blend
- Get Onion Powder
- Get Garlic Powder
- Get Ground Yellow Mustard
- Make ready Smoked Paprika
- Prepare Cayenne Pepper
How to make Cajun chicken and southern style potato salad! Help whatsfordinnertonite create fresh new content - Click on the blue "SUPPORT" button on the. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.
Instructions to make Southern-Spiced Chicken with Potato Salad & Maple Green Beans:
- Fill a medium pot with salted water; cover and heat to boiling on high.
- Wash and dry the fresh produce.
- Medium dice the potatoes.
- Roughly chop the peppers.
- Peel and roughly chop 2 cloves of garlic.
- Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend.
- In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
- Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.
- Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.
- While the chicken cooks, add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork.
- Turn off the heat. Drain thoroughly and return to the pot.
- Add the creamy mustard sauce, chopped peppers, 1 teaspoon of olive oil, and a pinch of the remaining spice blend (you will have extra). Season with salt and pepper; stir to combine.
- To the pan of reserved fond, add 1/2 teaspoon of olive oil; heat on medium-high until hot.
- Add the green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened.
- Add half the spicy maple syrup (carefully, as the liquid may splatter) and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are lightly browned and the liquid has cooked off. Turn off the heat.
- Slice the cooked chicken crosswise.
- Serve the sliced chicken with the cooked green beans and potato salad. Drizzle the chicken with the remaining spicy maple syrup.
While the chicken cooks, add the diced potatoes to the pot of boiling water. We call this bomb bomb chicken. Adjust the spice level by adjusting the sambal. Perfect for a hot summer day: Cool cucumbers with chilled chicken are topped. Easy Way to Make Delicious Southern-Spiced Chicken with Potato Salad & Maple Green Beans.
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