A winning recipe in chicken contest

Debbie DeLucia, a young nurse from Chestnut Hill, Mass., has won an all-expense-paid trip to the National Chicken Cooking Contest in Dallas with her recipe for a chicken dish using spinach, rice, and shredded Swiss cheese.

The winner of the Massachusetts recipe contest, she will now represent the state by competing in Dallas for $20,000 in prize money. She and 50 other state finalists will cook their special recipes.

The recipes were judged on taste, appearance, appeal, and simplicity, according to the national sponsor, the National Broiler Council. The only required ingredient was chicken. Chicken-Rice Squares 1 broiler-fryer chicken, cut in parts 2 cups water 2 tablespoons butter 1 small onion 1 garlic clove, minced 2 cups chicken broth or bouillon 2 teaspoons salt, to taste, divided 1 cup rice 3 eggs 3/4 cups heavy cream 1/4 teaspoon cayenne pepper 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 cup shredded Swiss cheese, divided

Place chicken and water in deep saucepan, cover, and simmer about 45 minutes or until fork can be inserted easily. Cool, separate meat from bones, and dice; discard bones and skin and reserve broth.

In medium saucepan, melt butter over medium heat, add onion and garlic, and cook, stirring, about 5 minutes or until tender. Add chicken broth and 1 teaspoon salt, or amount to taste, bring to boil and add rice, return to boil, then reduce heat to low, cover, and simmer about 20 minutes until rice is tender.

In large bowl beat eggs, cream, cayenne pepper, and remaining 1 teaspoon salt , then add chicken, rice, spinach, and 3/4 cup cheese and mix well.

Pour into 9-inch-square, greased baking pan, packing firmly. Sprinkle remaining cheese over top, cover with foil, and bake in oven preheated to 350 degrees F. 30 minutes.

Remove foil and continue baking 10 minutes longer. Serves 6.

You've read  of  free articles. Subscribe to continue.
QR Code to A winning recipe in chicken contest
Read this article in
QR Code to Subscription page
Start your subscription today