OTTAWA, June 19, 2017 /CNW/ - One of Canada's celebrity chefs, Ricardo Larrivée, has created a chicken sandwich recipe for the Great Canadian Chicken BBQ at Major's Hill Park to celebrate Canada Day in style!
Ricardo, a TV host and food writer from Quebec, has created a unique sandwich for Chicken Farmers of Canada (CFC), which is also celebrating its 25th year as the National Sponsor of Canada Day in the Capital.
The sandwich for Canada's 150th birthday features over 15,000 fresh, Canadian chicken breasts, seared to perfection and marinated in brine, sugar, and pepper, and served topped with cilantro coleslaw and creamed corn!
"We can't wait for Canadians to come and enjoy some delicious, fresh chicken, raised by a Canadian farmer, this Canada Day," said Benoît Fontaine, Chair of CFC. "This recipe from Ricardo features some very Canadian ingredients and reminds Canadians from coast to coast that our farmers have been raising the great Canadian chicken that has been a nutritious choice of their families for generations!"
"Canada Day is a great opportunity to celebrate together, as a family, and what better way than with some fresh Canadian chicken and some amazing, fresh ingredients that showcase the diversity and bounty that farmers here in Canada provide," said Ricardo. "Thank you for asking me to create this recipe, Chicken Farmers of Canada, and Happy Birthday, Canada!"
Supporting Food Banks
As in the past, 50 cents from the sale of each chicken dish is donated to the Ottawa Food Bank. Chicken Farmers of Canada would also like to thank Maple Leaf Prime, for providing the chicken for the event and for helping in the fight against hunger.
Celebrate with CFC!
The Chicken Corner will be full of balloons, music, cooking demos, and other entertainment. Sandwiches will be available for sale Saturday, July 1st from 10 a.m. until 10 p.m., (or while supplies last) and from 11:00 a.m. until 4:00 p.m. on Sunday, July 2nd.
Ricardo's Grilled Chicken, Creamed Corn, and Cilantro Coleslaw Sandwiches
Preparation: 30 minutes | Marinating: 30 minutes | Cooking: 25 minutes | Servings 4
2 cups (500 mL) water
1 tbsp brown sugar
1 tbsp salt
½ tsp crushed black peppercorns
1 bay leaf
2 boneless, skinless chicken breasts, halved into thin cutlets (about ¾ lb/340 g)
½ onion, chopped
1 small garlic clove, chopped
1 tbsp (15 mL) butter
1 cup (150 g) frozen corn kernels, thawed
3 tbsp (45 mL) 35% heavy cream
3 tbsp (45 mL) milk
6 cups (510 g) green cabbage, thinly-sliced with a mandoline
1 cup (30 g) cilantro, chopped
1 green onion, chopped
2 tbsp (30 mL) cider vinegar
2 tbsp (30 mL) canola oil
½ tsp sugar
½ tsp salt
4 sandwich buns
- In a small saucepan, bring ¼ cup (60 mL) of the water to a boil with the brown sugar and salt. Stir until the sugar has dissolved. Transfer to a large bowl. Add the pepper, bay leaf and the remaining water (1¾ cup /440 mL). Let cool completely.
- Place the chicken cutlets in the brine. Place a plate on the chicken to create a weight and keep them completely submerged. Refrigerate for 30 minutes or overnight.
- Meanwhile, in a saucepan over medium heat, soften the onion and garlic in the butter. Add the corn, cream, and milk. Continue cooking for 15 minutes or until the corn is tender.
- In a food processor, purée all the ingredients. Season with salt and pepper. Transfer into a bowl and refrigerate for 30 minutes.
- In a large bowl, combine all the ingredients. Set aside.
- Preheat the grill, setting the burners to high. Oil the grate.
- Drain the chicken cutlets. Pat dry with a paper towel. Grill the cutlets for 2 minutes on each side or until cooked through. Cut the cutlets in half, if needed. Grill the buns, if desired.
- Spread the creamed corn on the buns and add the chicken. Garnish with the coleslaw, to taste.
CFC is responsible for chicken raised and sold commercially in Canada. We represent our 2,800 farmers, and ensure that the chicken that reaches your table is safe, delicious, and raised to the highest standards: yours.
SOURCE Chicken Farmers of Canada
For further information: Marty Brett, Senior Corporate Communications Officer, (613) 566-5926 or [email protected]