Cook Republic, Sydney (2026)

26/08/2026

The ONLY One-Pot Creamy Chicken Casserole recipe you need! Golden veggies, crispy chicken thighs and a velvety, creamy, comforting delicious sauce for a very easy, satisfying weeknight dinner. 🥕 🍗 🧅 🥔

RECIPE LINK in comments! SAVE THIS POST!!

16/08/2026

Roast Chicken with an Asian Twist!!

Chilli Crisp Butter Roasted Chicken
Serves 6

1 Whole Chicken
80g butter, melted
1 tbsp chilli crisp oil
1 tbsp honey
1 tbsp soy sauce

To serve
1 tbsp honey
2 tbsp chilli crisp oil
2 tsp soy sauce
1 tsp rice wine vinegar
1 tsp sesame oil

2 spring onions, thinly sliced
1 tsp sesame seeds
2 cucumbers, thinly shaved
6 bread rolls

Preheat oven to 210°C (190°C fan-forced). Remove Lilydale Free Range chicken from packaging, drain completely and pat dry with a paper towel. Place chicken on a wire rack over a large, lined roasting pan. Cross the legs over and tie them with kitchen twine.

Mix butter, chilli crisp oil, honey and soy sauce in a small bowl. Apply the marinade all over the chicken using a pastry brush. Roast in the preheated oven for 15 minutes, then reduce oven temperature to 180°C (160°C fan-forced) and roast for a further 15 minutes. Place a large piece of foil over the chicken to avoid rapid browning and continue roasting for 30 minutes. Finally remove the foil, baste the chicken with marinade and roast for 10-15 minutes until chicken is cooked through and golden brown.

Remove from the oven and place on a serving platter. Mix honey, chilli crisp oil, soy sauce, rice wine vinegar and sesame oil in a small jug. Pour over the chicken. Garnish with spring onion and sesame seeds.

To serve, slice the meat off the bones, mix with the drizzled sauce and serve with shaved cucumber in bread rolls.

16/08/2026

A fun and delicious way to get maximum protein is to grill your chicken breast to golden perfection and stuff them with a creamy, street-style corn salad. Try my Creamy Mexican Corn Stuffed Chicken Breasts made with chicken breast fillets. Juicy chicken breasts stuffed with a luscious, creamy, spicy corn salad and served with plenty of parmesan cheese. An instant crowd pleaser!

Creamy Mexican Corn Stuffed Chicken Breast
Serves 2

For the chicken
2 Chicken Breast
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
2 tsp flaky salt, crushed
1 tbsp olive oil

2 corn cobs, de husked and kernels removed
1 tbsp butter
1 brown onion, finely diced
3 garlic cloves, minced
1 tbsp chopped jalapeno
1 tsp smoked paprika
1 tsp ground cumin
1 tsp flaky salt, crushed
1 tbsp chipotle sauce
¼ cup cream
2 spring onion, finely sliced
¼ cup fresh coriander, to serve
¼ cup grated parmesan cheese, to serve
2 lime wedges, to serve

Pat dry chicken breast. Slice each breast in half,
lengthways ensuring you don’t slice all the way. Add cumin, smoked paprika, garlic powder, oregano, salt and one tablespoon olive oil. Rub all over until evenly coated with the marinade.

Heat the remaining oil in a grill pan on high. Place chicken breast on the hot pan and grill for 3 minutes until seared. Turn it over, reduce heat to medium and cook for 6-8 minutes until seared and starting to turn opaque. Turn over again and continue cooking for
a further 6 minutes or until cooked through. Remove from heat and set aside.

Heat butter in a frying pan on high heat. Add onion, garlic and jalapeno. Cook for a few minutes until onion starts to soften. Add corn kernels, smoked paprika, cumin, salt, chipotle sauce and cream. Reduce heat to medium and cook for 6-8 minutes until corn is cooked. Add half the spring onion and half the cheese. Mix
well. Remove from heat.

Place chicken breast on a serving plate. Stuff 2-3 tablespoons of the corn in the chicken breast. Garnish with coriander and remaining spring onion and cheese. Serve with a wedge of lime and extra corn salad.

16/08/2026

A fun and delicious way to get maximum protein is to grill your chicken breast to golden perfection and stuff them with a creamy, street-style corn salad. Try my Creamy Mexican Corn Stuffed Chicken Breasts made with Juicy chicken breasts stuffed with a luscious, creamy, spicy corn salad and served with plenty of parmesan cheese. An instant crowd pleaser!
Creamy Mexican Corn Stuffed Chicken Breast
Serves 2
For the chicken breasts
2 Chicken Breast
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
2 tsp flaky salt, crushed
1 tbsp olive oil
For the corn
2 corn cobs, de husked and kernels removed
1 tbsp butter
1 brown onion, finely diced
3 garlic cloves, minced
1 tbsp chopped jalapeno
1 tsp smoked paprika
1 tsp ground cumin
1 tsp flaky salt, crushed
1 tbsp chipotle sauce
¼ cup cream
2 spring onion, finely sliced
¼ cup fresh coriander, to serve
¼ cup grated parmesan cheese, to serve
2 lime wedges, to serve
Pat dry Lilydale chicken breast. Slice each breast in half, lengthways ensuring you don’t slice all the way. Add cumin, smoked paprika, garlic powder, oregano, salt and one tablespoon olive oil. Rub all over until evenly coated with the marinade.
Heat the remaining oil in a grill pan on high. Place chicken breast on the hot pan and grill for 3 minutes until seared. Turn it over, reduce heat to medium and cook for 6-8 minutes until seared and starting to turn opaque. Turn over again and continue cooking for a further 6 minutes or until cooked through. Remove from heat and set aside.
Heat butter in a frying pan on high heat. Add onion, garlic and jalapeno. Cook for a few minutes until onion starts to soften. Add corn kernels, smoked paprika, cumin, salt, chipotle sauce and cream. Reduce heat to medium and cook for 6-8 minutes until corn is cooked. Add half the spring onion and half the cheese. Mix well. Remove from heat.
Place chicken breast on a serving plate. Stuff 2-3 tablespoons of the corn in the chicken breast. Garnish with coriander and remaining spring onion and cheese. Serve with a wedge of lime and extra corn salad.

15/08/2026

You haven’t had a chicken burger quite like this! A rich and spicy Mexican-style chicken ragu made with juicy chicken breast. Simmered with smoked paprika and porcini mushroom, stuffed inside buttery Brioche buns and topped with a smoking hot jalapeno! Insanely delicious and so very hard to resist … ready in just 20 minutes! Grab the recipe below, save it, share it, make it ASAP. It is so incredibly delicious!

Spicy Mexican Chicken Ragu Sliders
Prep 10 mins Cook 20 minutes Serves 4

1 tbsp olive oil
2 chicken breasts, finely diced
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp onion powder
2 tsps dried oregano
1 tsp flaky salt
½ cup fire roasted red peppers, diced
300g salsa
1 tsp porcini mushroom powder
2 tbsps fresh coriander
2 jalapenos, halved lengthways
4 Brioche burger buns

1. Add oil to a large shallow pan on high heat. Add chicken and sauté for a few minutes until seared. Add garlic, smoked paprika, onion powder, oregano and salt. Mix well. Cook for 1-2 minutes until fragrant.

2. Reduce heat to medium. Add peppers, salsa and porcini mushroom powder. Mix well and simmer for 10-12 minutes until sauce is thick. Remove from heat and garnish with coriander.

3. Heat a small frying pan on high. Place jalapenos cut side down on the pan and cook for a couple of minutes until smoking and charred. Flip them and repeat with the other side.

4. Cut brioche buns in half. Fill them with the chicken ragu. Pierce jalapeno halves with toothpicks and skewer on top of the brioche buns. Serve hot.

15/08/2026

Delicious Chicken Puttanesca Pasta! Spicy tomato and garlic pasta sauce with capers and olives! Save Recipe Here and make ASAP!

Chicken Puttanesca Spaghetti

Serves 4

3 tablespoons olive oil
4 chicken thigh fillets (approx 550g), cut into strips
4 anchovy fillets, chopped
4 garlic cloves, minced
1 leek, sliced (white only)
400g canned cherry tomatoes
400g Passata or pasta sauce
1/3cup sliced Kalamata olives
2 tablespoons capers
½ teaspoon red chilli flakes
1 tablespoon Italian Spice Mix
Salt to taste
Handful of fresh parsley, chopped
To serve – lemon juice, extra sliced olives, grated parmesan cheese, extra virgin olive oil

Heat 2 tablespoons of olive oil in a large, shallow, cast-iron/non-stick pan on high. Add the chicken strips and cook for 6-8 minutes turning occasionally until golden. Remove and set aside.

Wipe down the pan and add a tablespoon of olive oil on medium. Add anchovies and garlic and cook for a few seconds until fragrant.

Add leek and cook for a minute until glazed.

Add cherry tomatoes, passata/pasta sauce, olives, capers, chilli flakes, Italian Spice Mix and salt. Mix well and bring to a simmer on medium heat (approximately 6-8 minutes).
Add cooked chicken, mix well and cook for a couple of minutes until piping hot. Add cooked spaghetti. Toss to coat pasta with sauce evenly.

Garnish with parsley, extra olive slices and parmesan cheese. Squeeze lemon juice and drizzle some extra virgin olive oil. Serve immediately.

14/08/2026

🔥 Quick Friday night Dinner!! MISO BUTTER CABBAGE CHICKEN - golden grilled chicken breasts on buttery, caramelized, miso tossed vegetables! So easy, so good .. make it now!!

Miso Butter Cabbage Chicken
Serves 2

For the chicken
2 Lilydale free range chicken breasts
2 tbsps olive oil
1 tbsp grated ginger
2 tsps garlic powder
1 tsp flaky salt
¼ tsp black pepper

For the cabbage
1 tbsp olive oil
1 tbsp butter
2 brown onions, roughly chopped
3 cups chopped cabbage
1 cup shiitake mushrooms, sliced
2 tbsps miso paste
2 tbsps cooking sake
2 tsps sugar
To serve – edamame, sliced spring onion, chives, sesame seeds

Place chicken breasts in a large zip lock bag. Pound with a meat mallet to flatten them to ¼ inch. Add a tablespoon of oil, ginger, garlic powder, salt and pepper to the chicken in the bag.

Seal the bag and shake it vigorously to coat the chicken completely. Set aside for 15 mins.

Heat a tablespoon of oil and butter in a large skillet on medium heat. Add onion and cook for 6-8 mins until starting to soften.

Increase heat to high and add cabbage and mushroom. Toss and cook for a couple of minutes until starting to turn golden.

Reduce heat to medium. Whisk miso paste, cooking sake and sugar in a bowl until smooth. Add this sauce to the vegetables.

Mix well. Cover and cook for 2 mins until heated through. Remove from heat.

Heat a tablespoon of oil in a grill pan. Add the chicken breasts and cook each side for 6-7 minutes or until cooked through the centre.

To serve, spoon vegetables onto a plate. Top with grilled chicken breast. Garnish with edamame, spring onion, chives and sesame seeds.

14/08/2026

Easy, quick & packed with flavour! MISO CHICKEN - golden chicken breast, buttery, miso tossed caramelized veggies ...you MUST TRY THIS! Recipe in comments!

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