8 Chicken thighs
1 tsp Ground coriander
1/4 tsp Cayenne pepper
1/2 tsp Salt
2 cup Rice, cooked according to pkg.directions
1 Ripe avocado, peeled, sliced
4 tbsp Sour cream
Tomato-Cilantro Sauce: recipe follows
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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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