Protein Type: Fresh Chicken

White Chicken Chili

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

75

minutes

Serves
Portions icon

4 to 6

Portions

White Chicken Chili

  • Ingredients

  • Preparation

  • 1 ¼ lbMaple Leaf Prime Raised Without Antibiotic Boneless, Skinless Chicken Breasts
  • 2tbsp unsalted butter
  • 1 onion, diced
  • 1celery rib, diced
  • 2cloves garlic, finely chopped
  • 1(19 oz) can white kidney beans, drained and
    rinsed
  • 1(19 oz) can navy beans, drained and rinsed
  • 1(4 oz) can mild, diced green chilies
  • 1cup frozen corn kernels
  • 1tbsp kosher salt
  • 1tsp cumin
  • ½tsp paprika
  • 5cups low sodium chicken stock
  • 1tsp dried oregano
  • ¼tsp chili powder
  • ¼tsp ground black pepper
  • ¾cup sour cream
  • ¾cup 35% cream
  • Lime juice to taste
  • ¼cilantro, roughly chopped (optional)
  • avocado
  • shredded cheddar cheese
  • tortilla crisps
  • lime wedges
  1. Place a Dutch oven on low heat and add the butter until it begins to froth.
  2. Add the celery and onion and cook for 2 to 3 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
  3. Add the oregano, paprika, chili powder, cumin, salt, pepper and diced chilies.
  4. Stir together and add the chicken stock and beans, reserving 1 cup.
  5. Turn heat to high then lower to a gentle simmer and cook for 10 minutes.
  6. Add the chicken breasts and continue to cook for 25 minutes adjusting the heat to maintain a gentle simmer.
  7. Remove the chicken breasts from the pot and place on a plate to let cool. Once cool enough to handle, use 2 forks or your hands and shred the chicken.
  8. Place the reserved beans and 1 cup of the cooking liquid in a blender and blend until almost smooth.
  9. Return the blended beans to the pot along with the corn kernels, shredded chicken, sour cream and cream.
  10. Stir everything together and return to a simmer for another 10 to 15 minutes until the chili has thicken slightly. Stir in cilantro (if using).
  11. Let chili sit for 20 minutes before serving.
  12. To serve, ladle chili into bowls and garnish with shredded cheese, avocado, tortilla crisps and lime to your liking.
Tips icon

This chili freezes very well. Make a big batch, and freeze, to enjoy for an easy and delicious winter meal.

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Three Cup Style Taiwanese Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Three Cup Style Taiwanese Chicken

  • Ingredients

  • Preparation

  • 8pieces Maple Leaf Prime RWA skinless chicken thighs
  • ¼cup sesame oil
  • 12 – 14 small cloves garlic, peeled
  • 8 to 10⅛ inch sliced pieces fresh ginger
  • ¼cup rice wine vinegar
  • ⅓cup lite soya sauce
  • 1tbsp dark brown sugar
  • 1cup fresh basil, chopped
  • 2red Thai chili peppers, stem removed and cut lengthwise – optional
  • Asian Quick Salad:
  • 2cups cabbage, thinly sliced
  • 2cups carrot, sliced on the bias
  • ¼cup green onion, sliced
  • 3tbsp Asian style dressing, prepared
  • Everything bagel seasoning – garnish
  1. Heat sesame oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side. Add garlic and ginger and cook stirring frequently for about another minute longer.
  2. Add soya sauce, vinegar. Allow to warm through for 1 to 2 minutes. Add brown sugar and stir well until dissolved.
  3. Cover and simmer chicken turning frequently for about 10 minutes or until an internal temperature of 165 degrees is reached.
  4. Add fresh basil to skillet and stir to combine. Serve immediately.
  5. Salad:

    Add cabbage, carrot, green onion and dressing into a large bowl. Toss to coat well. Garnish with seasoning.
Tips icon

Turn up the heat with optional red Thai chili peppers.

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Maple Leaf Bibimbap

Preparation
Bowl icon

30

Minutes

Total Time
Clock icon

50

minutes

Serves
Portions icon

3

Portions

Maple Leaf Bibimbap

  • Ingredients

  • Preparation

  • 1 lbMaple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Thighs, sliced into ½” strips
  • Marinade:
  • 2cloves garlic, finely chopped
  • 2tbsp ginger, finely grated
  • ¼cup lite soy sauce
  • 2tbsp sesame oil
  • 1tbsp brown sugar
  • 1tbsp mirin
  • 2scallions, finely sliced
  • 2tbsp sesame oil
  • ½lb shitake mushrooms, stems removed, thinly sliced
  • 2lg carrots, peeled, julienned
  • 2Persian cucumbers, thinly sliced in rounds
  • 1cup Napa Cabbage, thinly sliced
  • 2cups cooked sushi rice
  • ¼cup cilantro, optional
  • 3eggs
  • 2tbsp unsalted butter
  • Salt and pepper
  • 2tbsp toasted sesame seeds
  • 3scallions cut on a bias
  1. Combine all the marinade ingredients in a medium sized bowl and whisk to combine.
  2. Add the chicken to the marinade and mix to coat the chicken evenly.
  3. Cover and let sit 20 minutes at room temperature.
  4. Place a frying pan on medium heat and add 1 Tbsp of sesame oil and the carrots.
  5. Cook, stirring frequently, for 1 to 2 minutes until the carrots have softened, but still have a little crunch to them. Season with salt and pepper and reserve.
  6. Wipe out the pan and return it to the heat and add the remaining sesame oil.
  7. Add the mushrooms and cook until they are soft and lightly caramelized. Season with salt and pepper and reserve.
  8. Place a large non-stick frying pan on medium heat and add the chicken.
  9. Cook the chicken undisturbed for a couple of minutes until lightly caramelized. Stir the chicken and continue to cook until the marinade has slightly thickened and chicken is cooked through, approx. 5 to 7 minutes. Reserve.
  10. Wipe out the pan and place it back on medium low heat and add the butter. Once the butter has melted and starts to foam crack the eggs into the pan and fry the eggs until the edges of the egg begin to turn golden, approx. 2 minutes.
  11. Carefully, flip the eggs and cook for a few seconds.
  12. To Serve; Divide the rice amongst large bowl. Add the chicken then add the carrots, cabbage, cucumbers and mushrooms.
  13. Top each bowl with an egg, scallion, sesame seeds and cilantro if using.
Tips icon

For a little kick try adding 1 tsp of siracha to the chicken marinade.

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Creamy Balsamic Chicken and Mushrooms

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Creamy Balsamic Chicken and Mushrooms

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime RWA Chicken Breast
  • 1(65 g) pkg Maple Leaf Ready Crisp, cooked per package direction and chopped into ½ inch pieces
  • 1tbsp olive oil
  • ¼cup balsamic vinegar
  • ⅓cup cream
  • 1 ⅓cup chicken broth
  • 1(227 g) pkg cremini mushrooms, sliced
  • 1small red pepper, sliced
  • 2cups baby spinach
  • ½cup flour
  • ½tbsp garlic salt
  • 1tsp pepper
  • 250 gfettuccini or pappardelle noodle, cooked, drained and kept warm
  • Basil – optional
  • Parmesan – garnish
  1. Mix flour, garlic salt and pepper in a large bowl. Dredge chicken in flour mixture and shake excess loose. Discard remaining flour.
  2. Heat oil in a large skillet over medium high heat. Brown chicken 3 to 4 minutes per side and remove onto a platter, keep warm.
  3. Add mushrooms and peppers to skillet and cook 3 to 4 minutes stirring frequently until browned and starting to soften.
  4. Pour chicken broth and balsamic into skillet and stir well to combine. Return chicken to skillet and reduce heat to slow simmer, cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees.
  5. Add cream and spinach. Stir well and allow spinach to wilt and cream to warm through, about 3 to 4 minutes.
  6. Place chicken onto plates. Add cooked noodles to sauce in skillet and toss well to coat. Divide bacon and top pasta with bacon. Serve with chicken and garnish with basil and parmesan cheese. Drizzle extra balsamic vinegar over top if desired.
Tips icon

Serve with warm sour dough bread and a side salad.

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Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

4

Portions

Asian Style Whole Roast Chicken with Baby Bok Choy and Mushrooms

  • Ingredients

  • Preparation

  • 1whole Maple Leaf Prime RWA Chicken
  • Glaze:
  • 1tbsp unpasteurized pure liquid honey
  • 2tbsp organic extra virgin olive oil
  • 1tbsp chili paste, such as Sambal
  • 1tbsp oyster sauce
  • 1clove garlic, minced
  • ½tbsp soya sauce
  • canola oil cooking spray
  • Bok Choy & Mushrooms:
  • 1pkg baby bok choy, trimmed and blanched
  • 1pkg mixed mushrooms, sliced
  • 1tbsp churned butter
  • 1 ½tsp sesame oil
  • 1tbsp garlic, minced
  • ½tbsp ginger, minced
  • 3tbsp soya sauce
  • 3 to 4red Thai chili peppers – optional
  • Toasted sesame seeds – garnish
  1. Preheat oven to 425 degrees. Spray a roasting dish with cooking oil and set aside.
  2. Whisk all the ingredients for the glaze in a small bowl until well combined. Brush chicken liberally with glaze reserving a little bit for basting midway through cooking. Place chicken into roasting dish and spray a little oil over top.
  3. Roast chicken on center rack of oven for 20 minutes. Reduce heat to 400 degrees and cook for 40 to 45 minutes longer. Halfway through cooking baste chicken with remaining glaze. If the chicken is browning to quickly cover loosely with tin foil and remove for last 10 to 15 minutes of cooking. Chicken should be a deep golden brown and cooked to an internal temperature of 165 degrees. Allow to rest a few minutes before carving.
  4. Baby Bok Choy and Mushroom:

    Heat butter and sesame oil in a skillet over medium high heat.
  5. Add mushrooms, do not stir. Allow mushrooms to brown and caramelize for about 2 to 3 minutes. Stir and continue to brown for another 2 to 3 minutes.
  6. Add garlic, ginger and peppers(if using ) stirring frequently for another minutes.
  7. Add Bok choy and soya sauce and gently toss to coat.
  8. Reduce heat to low and warm through.
  9. Sprinkle with toasted sesame seeds..
Tips icon

Round out your meal and serve Jasmine rice tossed with green onion. Left over chicken is great chopped up and served cold in a salad for lunch!

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Greek Style Meatballs with lemon, oregano potatoes

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

70

Minutes

Serves
Portions icon

4

Portions

Greek Style Meatballs with Lemon Oregano Potatoes

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime Ground Chicken
  • 1cup baby spinach, chopped
  • ½heaping cup Feta, crumbled
  • 1tbsp sundried tomatoes, finely chopped
  • 1tsp garlic, minced
  • 1tsp oregano, dried
  • Salt
  • Pepper
  • 1egg, whisked
  • ⅓cup seasoned breadcrumbs
  • Cooking spray
  • Tzatziki sauce, prepared
  • Cherry tomatoes, diced – garnish
  • 1lbs small to medium yellow flesh potatoes, cleaned and cut into thick wedges
  • 2tbsp cold salted butter, cut into small cubes
  • ½cup chicken broth, prepared
  • 1tsp oregano, dried
  • 1tbsp olive oil
  • ½lemon juiced, sliced into 2 wedges and wedges reserved.
  • 2cloves garlic, peeled and crushed
  • Salt
  • Pepper
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In a large bowl add ground chicken, spinach, feta, sundried tomato, garlic, egg, breadcrumbs, oregano and season with salt and pepper. Mix thoroughly until well combined.
  3. Divide meat mixture and form into 30 meatballs. Place onto baking sheet leaving a 1” inch space between meatballs.
  4. In a large bowl, toss potatoes with olive oil, lemon juice, oregano, salt and pepper.
  5. Lightly spray an 8 x 11 inch baking dish with cooking oil. Pour chicken broth into dish and add garlic. Place potatoes into dish and sprinkle butter over top and add reserved juiced lemon wedges.
  6. Place potatoes on center rack of oven. Let potatoes cook for 15 minutes. Add tray of meatballs to oven on center rack beside potatoes and continue cooking for 20 – 22 minutes or until meatballs have reached an internal temperature of 165 degrees and potatoes are soft when pierced with a fork.
  7. Portion desired amount of meatballs to center of plate and drizzle with tzatziki sauce and sprinkle with extra feta and diced tomatoes. Serve with lemon potatoes.
Tips icon

Serve with pan fried seasoned yellow and green zucchini slices for a full well balanced meal.

Have left over meatballs! Great for
freezing and reheating or use left overs in a Greek style meatball pita for lunch!

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Quick Skillet Holiday Tuscan Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4 to 5

Portions

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime RWA Thin Sliced Chicken
  • 2tbsp olive oil
  • 3tbsp butter
  • 1tbsp garlic, minced
  • 1pint cherry tomatoes, halved
  • 1142gr cup baby spinach
  • 1cup cream
  • ¼cup chicken stock
  • 1cup parmesan cheese, finely grated
  • 2sprigs fresh rosemary
  • Salt
  • Pepper
  • Fresh Pomegranate Arils
  • Sage
  1. Heat oil in a large nonstick skillet over medium high heat. Working in batches brown chicken 2 minutes on each side. Set aside and keep warm.
  2. Heat butter in the same skillet. Add garlic and cook stirring frequently for about 1 minutes. Add tomatoes and cook for about 2 to 3 minutes more. Add spinach and allow to wilt.
  3. Pour in cream and chicken stock and warm through, about 2 minutes. Add parmesan and stir well until melted into sauce.
  4. Return chicken to skillet and add rosemary sprigs. Cover and reduce heat to low. Simmer for about 20 minutes or until chicken is cooked through and has reached 165 degrees.
  5. Season with salt and pepper to taste. Remove onto patter and garnish with pomegranate and sage.
Tips icon

Serve with sauce over mashed potatoes for a complete meal. Try sweet potato mash for a switch up!

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Crispy Baked Chicken with Fall Root Vegetables

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

55

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime Chicken Thighs
  • 1small sweet potato, peeled and diced
  • 1heaping cup butternut squash, peeled and diced
  • 2small beets, peeled and diced
  • 2carrots, peeled and sliced in half lengthwise
  • 1small head green cabbage, sliced into wedges
  • 2tbsp olive oil, divided plus extra
  • 1tbsp maple syrup
  • 1tbsp butter
  • ½tsp rosemary
  • ½tsp garlic salt
  • Salt
  • Pepper
  • Garlic loaf – optional
  1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. Place sweet potato, squash and beets in a large bowl. Drizzle 1 tbsp of olive into bowl followed by maple syrup, rosemary and garlic salt. Toss well to coat and arrange onto a baking sheet.
  3. Place chicken into the same bowl and drizzle with remaining tbsp of olive oil. Season well with salt and pepper and toss to coat. Nestle chicken around the vegetables onto baking tray. Cut butter into small cubes and place on top of each piece of chicken.
  4. Place cabbage wedges and carrots onto 2nd baking tray and drizzle liberally with salt and pepper.
  5. Place chicken on middle rack of oven and place cabbage and carrot tray on the rack below. Bake for 35 to 40 minutes. Using tongs flip cabbage wedges and carrots. Change oven setting to low broil and roast for another 3 to 4 minutes until chicken is golden and crispy. Vegetables should be tender crisp to soft.
  6. Arrange onto a family style serving platter and drizzle with pan drippings, serve with garlic loaf if using.
Tips icon

Nothing screams fall like beautiful colored root vegetables. Switch it up and try using pumpkin, onions and fennel.
You can use a combination of Maple Leaf chicken legs and thighs if desired.

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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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