Latin-Spiced Chicken Sandwich
with curtido / avocado crema / oven fries
There are a few components to these chicken sandwiches and each one adds a great layer of flavor and texture.
Smarts: Make a double batch of curtido tonight and use the leftovers in Thursday's meal.
- Rotisserie chicken - 1/2 , shredded
- Cumin - 1/2 tsp
- Chili powder - 1/2 tsp
- Garlic powder - 1/4 tsp
- Salt - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Sandwich rolls / buns, gluten-free - 4
- Cilantro leaves - 1 Tbsp , chopped
- Avocados - 1
- Sour cream - 1/4 cup
- Lime juice - 1 1/2 Tbsp
- Cabbage, red - 6 oz , very thinly sliced
- Carrots - 2 oz , shredded (look for pre-shredded to save time)
- Jalapenos (opt) - 1/2 , diced
- Garlic - 1 clove , chopped
- Oregano, dried - 1/2 tsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Oil, cooking - 1 1/2 Tbsp
- French fries, frozen - 1 lb
Cabbage / Carrots / Jalapenos / Garlic - (If prepping right before cooking, get oven heating first. Double if making Thursday’s meal.) Prep as directed and combine. (Can be done up to 5 days ahead)
Rotisserie chicken - (If making Wednesday’s meal, prep chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Make spice blend - Combine cumin, chili powder, garlic powder, and salt. (Can be done up to 5 days ahead)
Make curtido - (Double if making Thursday’s meal.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)
Make avocado crema - If making crema by hand, finely chop cilantro (or just tear off the leaves if using an immersion blender.) Mash together avocados and cilantro. Add sour cream and lime juice. Blend with an immersion blender for a very smooth crema or just mash and stir until the mixture is smooth. Add some water if the crema is too thick to easily blend. Taste and season with some salt and pepper. (Can be done 1 day ahead)
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Heat oven to temperature recommended on the package for oven fries. Bake according to package directions.
When fries are almost finished, heat a skillet with oil (portion for sandwiches) over medium-high heat. Add chicken and saute until chicken is turning golden in spots, 1 to 2 minutes. Stir in spice blend and cook until fragrant, ~1 minute more.
Give curtido a stir and season with some salt and pepper. (Reserve half if doubled.)
Toast sandwich rolls.
Assemble sandwiches by spreading avocado crema on the top and bottom of the sandwich rolls. Top with chicken and curtido. Serve sandwiches with oven fries (use any extra avocado crema for dipping). Enjoy!