Cajun Chicken & Pepper-Olive Mayo

Cajun Chicken & Pepper-Olive Mayo

Invoking Louisiana's bold and zesty cajun flavors.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 0.5 oz sweet piquanté pepper
  • 1 oz olives
  • 3 tsp capers
  • 2 tbsp mayonnaise
  • 2 tsp water
  • 2 tsp oil
  • salt
  • black pepper
  • 3 tsp cajun spice blend
  • 2 chicken
  • Step 1

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Transfer to a cutting board.

    Step 2

    Roughly chop the piquante peppers. Pit and roughly chop the olives. Roughly chop the capers. In a bowl, combine the chopped peppers, chopped olives, chopped capers, mayonnaise, and 2 teaspoons of water.

    Step 3

    Halve the cooked chicken lengthwise. Top the chicken with the pepper-olive mayo.

    Step 1

    Halve the cooked chicken lengthwise. Top the chicken with the pepper-olive mayo.

    Step 2

    Combine the ingredients in a bowl.

  • 0.5 oz sweet piquanté pepper
  • 1 oz olives
  • 1 tbsp capers
  • 2 tbsp mayonnaise
  • 2 tsp water
  • Step 3

    Transfer to a cutting board.

    Step 4

    Add the seasoned chicken to pan, cook 6 to 7 minutes per side.

    Step 5

    Heat olive oil on medium-high.

  • 2 tsp oil
  • Step 6

    Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra).

  • salt
  • black pepper
  • 1 tbsp cajun spice blend
  • Step 7

    Pat the chicken dry with paper towels.

  • 2 chicken
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