Creole Chicken Sandwich With Poblano Aioli And Brus

Name: Creole Chicken Sandwich With Poblano Aioli And Brussels Sprout Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Creole Chicken; 4 pounds organic roasting chicken; 2 tablespoons hot smoky Spanish paprika; 1 1/2 tablespoons dehydrated garlic flakes or garlic powder; 1 1/2 tablespoons dehydrated onion flakes or onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dry mustard; 1 1/2 tablespoons kosher salt; 1/2 tablespoon black pepper; 2 tablespoons olive oil; 1 cup chicken broth; 1/2 cup dry white wine; Brussels Sprout Slaw and Poblano Aioli; 15-20 Brussels sprouts; 1/4 head green cabbage; 1/4 head purple cabbage; 1/2 cup cilantro (rough chop); 1 tablespoon sugar; 3 tablespoons apple cider vinegar; 3 tablespoons olive oil; 1 tablespoon Dijon mustard; 1/2 lemon juice; 1 poblano; 6 cloves garlic (in paper); 2 egg yolks; 1/2 cup olive oil; 1/2 cup canola oil; 1 tablespoon kosher salt; 8 slices rye bread

Servings: persons

Roasted Creole Chicken
4 pounds organic roasting chicken
2 tablespoons hot smoky Spanish paprika
1 1/2 tablespoons dehydrated garlic flakes or garlic powder
1 1/2 tablespoons dehydrated onion flakes or onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dry mustard
1 1/2 tablespoons kosher salt
1/2 tablespoon black pepper
2 tablespoons olive oil
1 cup chicken broth
1/2 cup dry white wine
Brussels Sprout Slaw and Poblano Aioli
15-20 Brussels sprouts
1/4 head green cabbage
1/4 head purple cabbage
1/2 cup cilantro (rough chop)
1 tablespoon sugar
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 lemon juice
1 poblano
6 cloves garlic (in paper)
2 egg yolks
1/2 cup olive oil
1/2 cup canola oil
1 tablespoon kosher salt
8 slices rye bread
2 tablespoons unsalted butter
2 cloves garlic (minced)
salt and pepper

1
Preheat oven to 375 degrees. Clean chicken and remove giblets. Pat dry and place in a large baking dish.
2
Combine all spices in a small bowl. Coat the chicken in the Creole spice mixture. Make sure to get it under the skin. Slather the chicken in 2 tbsp of olive oil, rubbing the spices into the chicken. Add broth and white wine to bottom of baking dish. Cover with foil and roast for 1 hour. Remove foil and continue cooking for 30 minutes, basting with liquid every 5 minutes.
3
Remove chicken from oven and transfer to a cutting board. Recover with foil and let sit for 20 minutes. Carve chicken breast into thin slices, for sandwiches. Cover and set aside.
4
Pour the pan liquid into a small pan to boil for an au jus as the chicken rests. Let simmer for 7-10 minutes. Strain and put in a serving dish. Set aside until sandwiches are ready.
5
For the slaw: Using a mandolin, shred Brussels sprouts, green and purple cabbage into a large bowl. In a small bowl, whisk together sugar, vinegar, 3 tbsp olive oil, Dijon, and lemon juice. Pour over the slaw and toss to combine everything. Add the cilantro, salt and pepper last, tossing to coat everything. Set aside.
6
For the aioli: Roast the poblano and garlic cloves in the oven at 375 degrees for 30 minutes. Turn the poblano over once. Remove both to cool a bit. Remove stem from the poblano and place in food processor. Squeeze garlic out of paper into the food processor. Pulse to combine. Add egg yolks and pulse to combine. Add a couple of drops of olive oil, pulsing to combine. Now turn on the food processor and stream in the olive and canola oil very, very slowly. Add salt. Transfer to a jar so the aioli can be served, and leftovers saved in the fridge.
7
For the bread: Melt butter and garlic together. Brush onto both sides of each slice of bread. Place bread in warm oven for 3-5 minutes.
8
Assemble sandwiches: Slather the poblano aioli on both pieces of bread. Load on some chicken and slaw. Serve with a dipping bowl of au jus. Enjoy!

1750

kcal

Calories

112

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Roasted Creole Chicken, 4 pounds organic roasting chicken, 2 tablespoons hot smoky Spanish paprika, 1 1/2 tablespoons dehydrated garlic flakes or garlic powder, and more.

Yes, Creole Chicken Sandwich With Poblano Aioli And Brussels Sprout Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Creole Chicken Sandwich With Poblano Aioli And Brussels Sprout Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions