Now that we've heard Mark's thoughts on all 4 competitors, we'd like to know who you think should win...or who you think Mark will pick as the Chicken Challenge Champion. All you have to do is leave a comment on this post telling us who you think will be crowned the winner. Don't forget to include your contact information. The comments are not published.
Then, after Mark has revealed the winner Friday, we'll draw 1 lucky viewer from all of those who guessed correctly. If your comment is drawn, you win dinner for 2 at Red Door or Loca Luna.
You have until 7am Friday, July 15 to cast your vote.
In case you've missed them, below are the contenders' recipes, segments, and Mark's critiques of each.
Alyson's "Almost Good" Tropical Chicken Pockets, 7/11/11
Chicken Challenge Contender
Prep time: 5 min Serves: 4
1 large mango
2 small avocados
1 bag of Tyson fully cooked grilled chicken
chopped red onion to taste
two spoonfuls of pico de gallo or your favorite fresh salsa
cilantro to taste
4 whole wheat pita pockets
Cut mango and avocados into cubes. Mix all
ingredients lightly in a bowl. Spoon into pita pockets. Serve.
(preferably poolside)
Michelle's Southwestern Chicken, 7/12/11
Chicken Challenge Contender
1 can of corn, drained
1 can of black beans, rinsed and drained
1 8oz jar of chunky salsa
3 chicken breasts (boneless, skinless)
1/2 cup low fat shredded cheddar cheese
Combine corn, black beans and half of the salsa in a crock pot. Top with chicken. Pour remaining salsa over chicken. Cover. Cook on high for 1 1/2 - 2 hours or low for 3-4 hours. Sprinkle with cheese, cover 5 minutes for cheese to melt.
Katherina's Arroz con Pollo, 7/13/11
(Chicken with Rice)
Katherina Yancy
Chicken Challenge Contender
My Colombian grandmother made Arroz Con Pollo
every time we went to visit her. My mother is known for her cooking
skills, and she kept this dish alive in our family, and now I make it
for everyone I know.
Serves 6-8
* 6 boneless, skinless chicken (any cut will do)
* 3 cups long grain white rice
* 6 tablespoons extra virgin olive oil
* 1 onion, diced
* 3 garlic cloves, finely chopped
* 1 tomatoes, diced
* 1/2 cup parsley and cilantro, roughly chopped
* 2 tablespoons capers
* salt, pepper to taste
* Ketchup, paprika to give color
1. In a large skillet, make the 'sofrito'
by heating olive oil and adding onion, capers, paprika, half of parsley
and cilantro. When onion has softened, add tomatoes, salt and cumin
and cook over low/medium heat for 15 minutes.
2. While the mix (sofrito)
is cooking, trim off any excess fat from the chicken. Add to the mix,
making sure the chicken is fully covered. Cover the pot and cook for 30
minutes or until cooked through.
3. While chicken is cooking, cook three cups rice according to package directions. Add salt, olive oil to taste. Set aside.
4. Once chicken is cooked add to the mix. (You may shredded chicken).
5. Add cooked rice one cup at a time to
the chicken/tomato mixture, ketchup (just to give color) and paprika
until you reach desired consistency and color. You want it to be juicy
but not too runny.
6. Stir in fresh cilantro, parsley and any additional salt if needed.
7. Served. Sprinkle a bit of Parmesan cheese if desire.
8. Enjoy!
NOTE: Since Arroz con Pollo is a complete meal. I like to add a fresh tossed salad like: Herb Green Salad with Strawberries with a tangy Vinaigrette dressing, is just delicious!!
Matt's Sesame Ginger Chicken, 7/14/11
Chicken Challenge Contender
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame seeds
1/2 teaspoon ground ginger
4 boneless, skinless chicken breasts
2 green onions cut into thin strips
Mix first 4 ingredients then marinate the chicken in plastic bags with the soy mix
Grill the chicken on low to medium heat for about 10 minutes, turning it over very frequently
For videos of each contender cooking, or Mark's critiques, visit:
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