With a name like Norma Fried, you’d think the Denver resident would have had an advantage in the National Chicken Cooking contest, but her lime-coconut chicken chowder was beat out by Michelle Anderson of Eagle, Idaho, whose “Thai-Inspired Stuffed Chicken Breast and Slaw” took first place and won $100,000 in the 47th annual contest, held in Birmingham, Ala.
Norma was busy preparing for the contest, but we reached her husband, Ben Fried, at home last week, and asked the question everyone wanted to know: How do they pronounce their last name?
“I’ve been called ‘fried’ for most of my 88 years,” Ben Fried said, explaining that it’s actually “freed.”
He’s been a good sport about his surname and his wife’s penchant for entering cooking contests for years. “She’s been in quite a few contests – we went to California for the Build a Better Burger contest, she was in the Maggiano’s one here, and she won first prize from Sunset magazine.”
Here’s her recipe, plus the winning one. For more, go to eatchicken.com.
Lime-Coconut Chicken Chowder
This recipe from Norma Fried of Denver was a finalist in the National Chicken Cooking contest. Makes 6 servings.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut in bite-size pieces
2 tablespoons vegetable oil
1 1/8 teaspoons salt, divided use
1/4 teaspoon freshly ground pepper
1 medium yellow pepper, diced
1 medium red onion, diced
2 large scallions sliced, white and green parts divided
2 teaspoons minced garlic
1 teaspoon ground allspice
1 teaspoon sugar
1 small Scotch Bonnet pepper, stemmed, seeded and minced
1 tablespoon grated ginger
1 ounce rum
3 green plantains, peeled and sliced crosswise 1/4-inch
1 can (15 ounces) coconut milk
24 ounces low sodium chicken broth
6 sprigs fresh thyme, tied with kitchen thread
1 1/2 teaspoons fresh lime juice
Root vegetable chips
Directions
In large saucepan over medium heat, place vegetable oil. Add chicken and sauté about 5 minutes, turning frequently. Sprinkle with 1 teaspoon salt and pepper. Stir in golden pepper, red onion, white part of scallions and garlic. Cook until softened, about 3 minutes; and add allspice, sugar, remaining 1/8 teaspoon salt, Scotch Bonnet and ginger; stir 1 minute. Add rum, 2 cups sliced plantains, coconut milk, chicken broth and thyme. Bring to a boil; reduce heat and simmer, partially covered, until plantains are tender, about 8 minutes. Remove and discard thyme; stir in lime juice. Ladle into warmed soup bowls and sprinkle with scallions greens. Serve with root vegetable chips.
Thai-Inspired Stuffed Chicken Breast and Slaw
Michelle Anderson of Eagle, Idaho, won first place in the 2007 National chicken Cooking contest. Makes 4 servings.
Ingredients
4 boneless, skinless chicken breast halves
1 cup cooked jasmine rice
1/2 cup shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped Thai basil
1/2 cup finely chopped cilantro
2 tablespoons Thai chile sauce
2 limes, juice and zest, divided
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 can (14 ounces) coconut milk
1 cup chopped roasted peanuts
3/4 cup panko
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted
THAI-STYLE SLAW:
3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
Juice of 1 lime
1 finely minced Thai chile
1/2 cup chopped cilantro
1/2 cup chopped basil
1 Napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced
GARNISHES:
1/2 English cucumber, thinly sliced
Lime wedges
Cilantro
Directions
In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.
Place chicken between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each chicken breast half. Wrap chicken around filling; secure with wooden pick.
In glass pie plate, mix together flour, zest of 1 lime, salt and pepper.
In another plate, mix coconut milk and 2 tablespoons lime juice.
In a third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well.
In a shallow baking pan, arrange chicken, seam side down; place in 350-degree oven. Bake 30 minutes or until juices run clear.
Make slaw: In large bowl, mix peanut butter, rice vinegar, lime juice and Thai chile. Stir in cilantro, basil, Napa cabbage, cucumber, carrot and red onion. Refrigerate.
Place slaw on serving platter; remove wooden picks and add chicken to platter. Garnish with cucumber, lime and cilantro.
