Ingredients
Product used:
- 800g pkt McCain Roast Potatoes Traditional
- 600g chicken thigh fillets, cut into 3
- 1 tablespoon olive oil
- 1 tablespoon plain flour
- 1 tablespoon smoked paprika
- 1 cup chicken stock
- 2 brown onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 cup light sour cream
- 2 tablespoons snipped chives
- Steamed green beans, to serve
- 1/3 cup finely grated parmesan
Method
1. | Preheat oven to 220C or 200C fan-force. Place a large baking tray in oven. |
2. | Place potatoes on hot tray. Roast for 30-35 minutes or until crunchy, then coarsely smash. |
3. | Meanwhile, heat oil in a large frying pan over medium-high heat. Season chicken. Cook chicken in 2 batches, for 6 minutes or until browned. Set aside. Add onions. Reduce heat to medium and cook, stirring, for 5 minutes or until golden. Add garlic and cook for 1 minute. Stir in flour and paprika and cook for 30 seconds. Add stock and stir until combined. |
4. | Return chicken to pan with any juices and bring to the boil over medium-high heat. Reduce heat and simmer for 8 minutes or until chicken is cooked and sauce is a rich red colour. Stir through sour cream and season. |
5. | Sprinkle chives over chicken and serve with green beans and potatoes sprinkled with cheese. |
Quick Chicken Paprikash
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat oven to 220C or 200C fan-force. Place a large baking tray in oven. |
2 | Place potatoes on hot tray. Roast for 30-35 minutes or until crunchy, then coarsely smash. |
3 | Meanwhile, heat oil in a large frying pan over medium-high heat. Season chicken. Cook chicken in 2 batches, for 6 minutes or until browned. Set aside. Add onions. Reduce heat to medium and cook, stirring, for 5 minutes or until golden. Add garlic and cook for 1 minute. Stir in flour and paprika and cook for 30 seconds. Add stock and stir until combined. |
4 | Return chicken to pan with any juices and bring to the boil over medium-high heat. Reduce heat and simmer for 8 minutes or until chicken is cooked and sauce is a rich red colour. Stir through sour cream and season. |
5 | Sprinkle chives over chicken and serve with green beans and potatoes sprinkled with cheese. |