Recipe Tag: an international inspiration

Spanish Style Chicken and Sausage Paella

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

1

hour + 5 min to rest

Serves
Portions icon

4 – 6

Servings

Spanish Style Chicken and Sausage Paella

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime RWA Chicken Thighs
  • 3Maple Leaf Original Smokies, chopped
  • 1cup yellow saffron rice
  • 2cups chicken stock
  • 1Spanish onion, sliced
  • 1medium red pepper, sliced
  • 1389 ml can diced tomato with juices
  • 1tsp smoked paprika
  • 1cup frozen peas, thawed
  • ½tbsp vegetable oil
  • 2cloves garlic, minced
  • Salt
  • Pepper
  • Parsley – optional
  • Lemon – optional
  1. Heat oil in a large nonstick skillet over medium high heat. Brown chicken about 3 to 4 minutes per side and remove onto a platter. Remove all but 2 tbsp of rendered fat from skillet.
  2. Add peppers, onions and sausage to skillet and cook for about 5 minutes until browned.
  3. Add garlic, paprika and rice and cook 1 minute longer stirring well to coat.
  4. Add tomatoes, chicken stock and peas and mix well. Add chicken back to pan and cover with a tight fitting lid.
  5. Cook for 50 minutes or until rice is cooked through and chicken has reached an internal temperature of 165 degrees.
  6. Allow paella to stand for 5 minutes before serving. Garnish with parsley and lemon if using.
Tips icon

Try using Maple Leaf Prime RWA Chicken Legs in place of thighs!

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Jerk Chicken with Dirty Rice and Honey Lime Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Servings

Jerk Chicken with Dirty Rice and Honey Lime Salad

  • Ingredients

  • Preparation

  • 6Maple Leaf Prime RWA Chicken Breast
  • 4corn cobbs, grilled and buttered
  • ½cup + 4 tbsp Jerk Chicken BBQ sauce, prepared
  • Rice:
  • ½tbsp olive oil
  • 1cup long grain rice, rinsed
  • 1cup black beans, rinsed
  • 1clove garlic, minced
  • 1⅓cup chicken stock
  • 1cup coconut milk
  • Salt
  • Pepper
  • Green onions, sliced
  • Salad:
  • 6cups head lettuce, chopped
  • 8cherry tomatoes, halved
  • 3tbsp olive oil
  • 1½tbsp honey
  • 1½tbsp honey
  • Juice of half a lime
  • Salt
  • Pepper
  • 4rings pineapple grilled – optional
  1. Heat grill to medium high heat.
  2. Place chicken in a large bowl and toss with BBQ sauce.
  3. Grill chicken for 6 to 8 minutes per side or until an internal temperature of 165 degrees is reached. Set aside and keep warm.
  4. Heat oil in a large skillet over medium high heat. Add garlic and cook for about 1 minute.
  5. Add rice and cook for 1 minute longer. Pour in chicken stock, coconut milk and beans. Stir well and close skillet with a tight fitting lid. Cook for about 20 to 25 minutes until rice is cooked through.
  6. Season with salt and pepper and garnish with onions.
  7. Place lettuce and tomato in a large bowl.
  8. Mix olive oil, honey and lime juice in small bowl. Season with salt and pepper. Pour dressing over salad and toss well to coat.
  9. Serve chicken with rice, salad and pineapple if using.
Tips icon

Try using any variety of Maple Leaf Prime RWA Chicken such as legs or thighs.

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Chicken Fajita Tostada

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings – makes 8 tostada

Chicken Fajita Tostada

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime RWA Boneless Skinless chicken breast, thinly sliced
  • 1heaping cup multicolored peppers, thinly sliced
  • ½cup red onion thinly sliced
  • 2tbsp vegetable oil, divided
  • 1tbsp chili powder
  • 2cups tex mex cheese, shredded
  • 8corn tostada, prepared
  • Juice ½ lime
  • Salt
  • Pepper
  • 1large avocado, diced
  • Sour cream optional
  • Salsa optional
  1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
  2. Place chicken in a large bowl and add half the vegetable oil, chili powder and lime juice. Toss well to coat.
  3. Heat remaining oil in a large nonstick skillet over high heat. Add chicken and cook for 2 minutes turning frequently until starting to brown.
  4. Add onions and peppers and cook for 3 to 4 minutes more until vegetables have started to soften and caramelize and chicken is cooked through. Remove from heat and keep warm.
  5. Arrange tostadas side by side onto prepared baking sheet and divide and sprinkle cheese evenly over top. Place onto center rack of oven for about 2 minutes until cheese has just melted and remove from oven.
  6. Assemble tostada by dividing warm fajita mix onto each tostada followed by diced avocado and top with salsa and sour cream if using. Serve immediately.
Tips icon

Round out your meal and serve with
Mexican style rice. Need some inspiration? Try a caprese style
tostada by using Maple Leaf chicken
and in place of veggies use shredded
lettuce, fresh Pico De Gallo and
pearl bocconcini cheese!

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Fiesta Chicken Enchilada Bake

Preparation
Bowl icon

20

Minutes

Total Time
Clock icon

1h30

Minutes

Serves
Portions icon

6

portions

FiestaChickenEnchiladaBake-scaled

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime RWA Chicken Breast
  • 2tsp chili powder or chipotle seasoning 
  • Salt
  • Pepper
  • Olive oil
  • 1medium red pepper, sliced
  • 1medium green pepper, sliced
  • 1medium onion, sliced
  • 1215gr pkg Mexican style rice, prepared
  • 2296ml can Mild Enchilada Sauce, prepared
  • 6large tortillas
  • 1320gr bag Tex Mex Cheese blend, shredded
  • 2cups head lettuce, shredded
  • Salsa or pico de gallo
  • Sour cream
  • Cooking spray
  1.  Preheat oven to 400 degrees. Lightly grease a 9×13 casserole dish with cooking spray and pour in 1 can of enchilada sauce and set aside. 
  2. Line a large baking sheet with parchment paper and place chicken on top. Place peppers and onions evenly around chicken. Sprinkle with seasoning and salt and pepper. Drizzle a scant amount of olive oil over top. Using your hands, gently toss vegetable and chicken to coat evenly. Bake for 18 to 20 minutes or until chicken reaches an internal temperature of 165 degrees and vegetable are tender crisp.
  3. Allow chicken to cool slightly and shred each breast with a fork and set aside.
  4. Working on a clean surface, lay tortillas flat and divide rice over top. Divide chicken over top followed by vegetables. Roll tightly into a burrito and wedge them seam side down tightly side by side into casserole dish. They should be snug. Evenly pour remaining can of enchilada sauce over top. Cover with foil and bake for 30 mins.
  5. Remove foil from casserole dish and set oven setting to low broil. Evenly sprinkle cheese over top and brown for 2 to 3 minutes until cheese is bubbling and golden. Allow to cool 5 to 10 minutes before serving.
  6. Garnish enchiladas with lettuce, sour cream and salsa or Pico de Gallo over top. Use a dash of your favorite hot sauce if you like a little spice!
Tips icon

Customize your enchiladas and top with your favorite ingredients such as pickled jalapenos, Cilantro or green olives. Serve with warm tortilla chips on the side.

**This is a great make ahead meal and makes wonderful leftovers. Easy to batch up for weekly meal planning.

**Styling tip – This is a little tricky to style so I would suggest having some small bowls in the image with the shredded chicken, veg and cheese ( just to place a spot light on the chicken ).

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Tex-Mex Air Fryer Chimichangas

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

servings

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Natural Shredded Chicken (250g)
  • 1tbsp vegetable oil
  • 1can diced tomatoes, loosely drained reserving a little liquid (284ml)
  • 3tbsp canned chopped green chili
  • 1 tbsp taco seasoning
  • 1bag tex mex shredded cheese blend (320g)
  • 610 inch tortillas
  1. Heat air fryer to 375°F.
  2. Heat oil in a large nonstick skillet over medium high heat. Add chicken and stir for about 1 to 2 minutes until starting to brown. Add seasoning and mix well to combine and cook for an additional minute.
  3. Pour in tomatoes and chopped green chili. Allow to simmer for about 5 minutes stirring occasionally. You should have very little or no liquid left in your skillet. Remove from heat and allow to cool slightly.
  4. Assemble chimichangas by laying tortillas flat onto a clean surface. Divide cheese onto tortillas followed by chicken mixture. Roll in the sides of the tortillas and tightly roll up.
  5. Working in batches of 2 at a time place chimichangas seam side down in the basket of the air fryer. Cook for 5 to 6 minutes. The outside should be golden and crisp, and the filling should be warm. Enjoy immediately.
Tips icon

**All air fryers are calibrated differently. Ensure to watch your cook times. Serve topped with sour cream, pico de gallo and guacamole.

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Quick Skillet Chicken Coconut Curry

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat oil in a large nonstick skillet over medium high heat. Cook chicken stirring occasionally until browned, about 4 to 5 minutes.
  2. Add onions and cook 2 to 3 minutes longer. Add in garlic, ginger and curry powder. Stirring continuously cook for about 1 to 1 ½ minutes more.
  3. Pour in coconut milk and chicken broth and stir to combine. Allow to simmer for about 5 minutes.
  4. Add cilantro and lime juice and season with salt and pepper to taste.
Tips icon

Serve over coconut scented basmati rice. If you enjoy spice, sprinkle a little crushed chili over top.

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Irish Bacon Colcannon

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4-6

servings

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Original Natural Bacon, diced
  • 6medium yellow potatoes, peeled, cooked and mashed and kept warm
  • 2cups cabbage, sliced
  • 1small onion, sliced
  • 3 tbsp butter
  • ¼cup cream
  • ¼tsp fresh cracked black pepper
  • salt
  1. Cook bacon in a large non-stick pan until crispy. Using a slotted spoon remove onto a paper towel lined plate. Pour out all but 1 tbsp of bacon drippings from pan.
  2. Heat drippings over medium-high heat and add cabbage and onions. Stir occasionally for about 5 minutes until vegetables have softened and have started to brown.
  3. Pour cream and add butter to a large pot and gently heat until warmed through. Add mashed potatoes, vegetable mixture and all but 3 tbsp of cooked bacon. Mix well with a rubber spatula.
  4. Season to taste. Spoon potatoes onto a serving platter and top with reserved bacon.
Tips icon

This is an excellent recipe to “batch up” just simply double all the ingredients. Fantastic as a side dish for any meal and super tasty to add to your St Patrick’s day dinner!

.

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Creole Style Express Jambalaya

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf® Natural Sliced Chicken Breast (250g)
  • 1kielbasa, sliced into half moons (150g)
  • 2pkg prepared ready to eat long grain rice, prepared per pkg directions (250g)
  • 1small onion, diced
  • 1 small green pepper, diced
  • 2stalks celery, diced
  • 2cloves garlic, minced
  • 1bay leaf
  • 1can diced tomatoes including juices (398ml)
  • 1tbsp vegetable oil
  • 1tsp smoked paprika
  • ½cup chicken broth + extra
  • dash hot sauce
  • salt
  • pepper
  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add onion, peppers and celery. Brown vegetable stirring frequently for about 2 to 3 minutes. Add garlic and smoked paprika and stir 1 minute longer.
  3. Add chicken and kielbasa and cook for 2 to 3 minutes longer or until starting to brown.
  4. Add rice and toss to coat. Pour in tomatoes with juices and chicken broth. Stir to combine well and allow to simmer for about 5 minutes. Liquid should be almost evaporated. If you enjoy a saucier Jambalaya add a little extra chicken broth.
  5. Season with salt and pepper and hot sauce. Adjust to taste.

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Crock Pot Hungarian Style Chicken Paprikash

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

3h 45

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat vegetable oil in a nonstick skillet over medium-high heat. Brown chicken thighs for about 2 to 3 minutes per side until golden brown. Remove onto a plate and keep warm.
  2. Add peppers and onions to skillet. Brown vegetable until they start to caramelize and soften, about 3 to 4 minutes. Add paprika, garlic and bay leaves and cook for about 1 to 2 minutes longer stirring frequently.
  3. Pour tomatoes and their juice into the pan to deglaze and stir to release any golden-brown bits from the skillet.
  4. Set your slow cooker to low or to 325°F and place chicken in to base of crock pot. Spoon the vegetable mixture over top of chicken and place lid over top. Set timer for 3.5 hours. Serve immediately.
Tips icon

Serve with buttered egg noodles. For a creamy paprikash: Place the noodles and chicken paprikash in a large bowl. Stir in 1 cup full fat sour cream and combine well.

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