Apple Curry Chicken with Cider Rice Christine Rienecker Indianapolis, IN 1999 Finalist 1 chicken, cut into parts 2 tablespoons peanut oil 1/2 teaspoon salt 1/4 teaspoon white pepper 1/3 cup minced shallots 2 cups chicken broth 1 cup peeled, chopped apple 1 teaspoon curry powder 1/2 cup chopped roasted unsalted peanuts, divided 1/3 cup heavy cream 1 tablespoon cornstarch Cider Rice: recipe follows In large frypan over medium heat, place oil. Add chicken and sprinkle with salt and pepper. Cook until chicken is brown on all sides, about 5 minutes. Add shallots; cook 1 minute more. Add chicken broth, apple, curry powder and 1/4 cup of the peanuts; stir to mix well. Reduce heat to low, cover and cook about 20 minutes until fork can be inserted in chicken with ease. Stir cornstarch into heavy cream and slowly add to frypan, stirring until sauce is thickened. Sprinkle with remaining 1/4 cup chopped peanuts and serve over Cider Rice. Makes 4 servings Cider Rice: In medium saucepan, place 1 cup water and 1-1/4 cups apple cider; bring to a boil. Add 1 cup rice and 1 tablespoon butter. Stir, reduce heat to low, cover and cook 20 minutes or until liquid is absorbed.