| 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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