| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Peruvian | Avocados, Bobbie’s no, Chicken, Main dishes, Rice | 4 | Servings |
INGREDIENTS
| 8 | Chicken thighs | |
| 1 | ts | Ground coriander |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Salt |
| 2 | c | Rice; cooked according to pkg.directions |
| 1 | Ripe avocado; peeled, sliced | |
| 4 | tb | Sour cream |
| Tomato-Cilantro Sauce: recipe follows |
INSTRUCTIONS
In small bowl, mix together coriander, cayenne and salt; rub thighs with mixture. On prepared grill, place chicken and cook, turning, about 12 minutes or until internal temperature of 160°F. is reached when tested with a thermometer. Spoon rice onto 4 individual plates, top with Tomato-Cilantro Sauce and arrange chicken on top. Garnish with avocado slices and dollops of sour cream. Makes 4 servings. Tomato-Cilantro Sauce: In blender or food processor, place 2 coarsely chopped ripe tomatoes, 1 coarsely chopped red onion, 1 coarsely chopped clove garlic, 1 jar (7 oz.) roasted red peppers (drained), 1/4 cup cilantro leaves, 1/4 teaspoon salt and 1/8 teaspoon pepper; process until smooth. http://eatchicken.com Bon Appetit MC formatting by bobbi744@sojourn.com Recipe by: 1997 National Chicken Cooking Contest/BonAppetit Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 01, 1998
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