avec salade de chou crémeuse et rondelles de pommes de terre
Ingrédients : Pomme de terre rouge • Haut de cuisse de poulet • Pain à sandwich (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Vinaigrette ranch (huile de canola et/ou de soya, babeurre (lait partiellement écrémé, sel, culture bactérienne), vinaigre blanc, eau, sucre, sel, jaune d'oeuf congelé, épices, polysorbate 60, gomme xanthane, arôme naturel, glutamate monosodique, acide lactique , benzoate de sodium, lactate de calcium, EDTA de calcium disodique ) (œuf, lait) • Chou vert • Sauce piquante (piments de cayenne vieillis, vinaigre blanc, eau, sel, épices, poudre d'ail, gomme xanthane, acide acétique) • Épices fumées au bois de pommier (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) (moutarde) • Oignon vert.
Allergens
Utensils
Tags
Hauts de cuisse de poulet
270 g
Épices fumées au bois de pommier
7 g
Sauce piquante
2 tbsp
Ranch Dressing
4 tbsp
Chou vert, émincé
56 g
Green Onion
1 unit(s)
Pain à sandwich
2 unit(s)
Pomme de terre rouge
350 g
Butter*
3 tbsp
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- Cover chicken with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound chicken until 1/2-inch thick.
- Season with the remaining Applewood Smoke Spice, then salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min, flipping halfway through, until browned.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Meanwhile, thinly slice green onions.
- To a medium bowl, add green onions and half the ranch. Season with salt and pepper, then toss to combine.
- To the bowl, add cabbage. Toss to combine.
- To a large microwavable bowl, add 3 tbsp (6 tbsp) butter. Melt butter in the microwave. Add hot sauce, then whisk to combine. Set aside.
- Halve buns.
- On an unlined baking sheet, arrange buns, cut-side up. Toast buns in the middle of the oven for 4-5 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Once chicken has finished cooking, transfer to a clean cutting board, then thinly slice.
- To the large bowl with Buffalo-butter sauce, add chicken. Toss to coat.
- Divide chicken between buns, drizzling any sauce from the bowl over chicken.
- Top with cabbage slaw.
- Divide sandwiches and roasted potato coins between plates.
- Serve remaining ranch sauce on the side for dipping.
900
kcal
Calories
48
g
Fat
16
g
Saturated Fat
78
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
39
g
Protein
185
mg
Cholesterol
1640
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
75
mg
Calcium
6
mg
Iron
