Peruvian grilled chicken thighs

Yield: 4 Servings

Measure Ingredient
8 \N Chicken thighs
1 teaspoon Ground coriander
¼ teaspoon Cayenne pepper
½ teaspoon Salt
2 cups Rice; cooked according to pkg.directions
1 \N Ripe avocado; peeled, sliced
4 tablespoons Sour cream
\N \N Tomato-Cilantro Sauce: recipe follows

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), ¼ cup cilantro leaves, ¼ teaspoon salt and ⅛ teaspoon pepper; process until smooth.

Bon Appetit MC formatting by bobbi744@...

Recipe by: 1997 National Chicken Cooking Contest/BonAppetit Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 01, 1998

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