Recipe - Peruvian Grilled Chicken Thighs

8 Chicken thighs
1 teaspoon Ground coriander
One fourth teaspoon Cayenne pepper
One half teaspoon Salt
2 cup Rice; cooked according to
pkg.directions
1 Ripe avocado; peeled, cut or sliced up
4 tablespoon Sour cream
TomatoCilantro 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
TomatoCilantro Sauce and arrange chicken on top. Garnish with avocado
slices and dollops of sour cream. Makes 4 servings.

TomatoCilantro 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), One fourth cup cilantro
leaves, One fourth 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 MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
May 01, 1998