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Peruvian Grilled Chicken Thighs

none

8 chicken thighs
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups rice; cooked according to pkg.
1 ripe avocado; peeled, sliced
4 tablespoons sour cream
Tomato-Cilantro Sauce: recipe follo

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. http://eatchicken.com Bon Appetit MC formatting by bobbi744@sojourn.com Posted to the AZstarnet BBQ mailing list by LizaCooks on May 6, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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