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Peruvian Grilled Chicken Thighs
Ingredients:
8 chicken thighs
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups rice, cooked according to pkg. directions
1 ripe avocado -- peeled, sliced
4 tablespoon 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 160F. 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. Source:
http://eatchicken.com Bon Appetit |
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