This recipe was part of the healthy menu that won the 2009 Cooking Up Change
health school lunch contest.
Servings: Serves 21 (1 1/2 cups each)
Ingredients 4 cups diced onions2 cups diced bell peppers2 cups diced celery3 Tbsp. vegetable oil5 pounds cubed dark chicken meat6 cups canned diced tomatoes1 cup tomato paste2 Tbsp. hot sauce1 Tbsp. garlic powder1/2 tsp. basil2 tsp. paprika3 cups chicken stock4 cups uncooked rice3 Tbsp. Cajun seasoning2 cups spinach6 cups water
In a large, heavy pot over medium heat, sauté onion, pepper, spinach and celery in oil. Add chicken and cook, stirring occasionally, until chicken is cooked through.
Add tomatoes, tomato paste, hot sauce and spices. Simmer, uncovered, for 15 minutes.
Add chicken stock and water, bring to a quick boil, and add rice. Cover pot and reduce heat, simmering for 15 minutes.
Serve with Jalapeño Cornbread
and Cucumber Salad