On June 12, 18-year-old Cuban-American high school student Lynette Bofill emerged from a field of ten young, aspiring chefs to take $10,000 in Le Cordon Bleu's Future Chef of America Culinary Scholarship Competition. Today, Lynette offers the recipe for her winning dish, chicken paprikash with bread twist and red pepper vinaigrette tomato chicken salad. It's a little bit of Hungarian home cooking with the Cuban twist that comes from Abuela Bofill's kitchen. "Since I was little, I would sit in the kitchen and watch my mom and my grandma cook all the time," Lynette remembers. "They would always ask me to help. And
that's how I started loving to cook."
Chicken Paprikash With Bread Twist and Red Pepper Vinaigrette Tomato Chicken Salad
1 whole chicken
1 red bell pepper
1 green bell pepper
4 garlic cloves, crushed
2 tomato, diced
1/2 cup of water
For the entrée:
Mince the onions. Prepare the green and red peppers by removing the stems, trimming the ribs, and chopping into fine pieces. Peel the garlic cloves and crush. Dice the tomatos. Place onions, peppers, garlic, and tomatoes in a bowl.
Cook the linguine in water and white wine on low and stir occasionally.
Prepare chicken by cutting into eight pieces and placing soft butter and paprika under the skin.
Melt butter in large skillet over medium heat. Add onions, peppers, garlic, tomatoes, and salt. Stir well. Cover and cook 15 minutes, stirring occasionally.
Stir in tomato paste, flour, and paprika. Cook and stir one to two minutes until completely blended. Add chicken broth; stir. Cook and stir until sauce comes to a boil. Add chicken and stir until mixture returns to a boil. Reduce heat to low. Cover and cook 15 to 20 minutes or until chicken is no longer pink in center. Continue stirring occasionally.
For the bread twist:
Place salt in bowl and then the flour; mix them together. Slowly pour water into the bowl and mix. Place the mixture on your work surface and knead it with hands. Set aside in refrigerator.
Preheat oven to 350 degrees F. Lay dough on sheet and cut into slices. Combine garlic and Parmesan. Lightly brush sliced dough with egg whites. Sprinkle cheese mixture over each one, lightly pressing it into the dough. Turn the dough over and repeat; then twist them. Bake until golden brown.
For the vinaigrette:
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Place red bell pepper, vinegar, olive oil, sugar, salt, and black pepper into a blender. Purée until smooth.
For the salad:
Arrange the sliced tomatoes on a plate. Pan-fry chicken tender and cut into slices and place on top of tomatoes. Drizzle vinaigrette on salad.