Related recipes: Egg-Free, Low-Sugar, Main Dishes, National Chicken Council, Rice, Soy-Free, Spring, Summer, Wheat-Free
Add these dishes to make a full meal:
Yield: 4 servings
8 chicken thighs, bone in (with or without skin), about 2 1/2 pounds
1 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp salt
1 ripe avocado, peeled and sliced to garnish
2 cups white rice (optional), cooked
4 Tbs sour cream
Sauce
2 ripe tomatoes, coarsely chopped
1 small red onion, coarsely chopped
1 clove garlic, coarsely chopped
1 7-ounce jar roasted red peppers, drained
1/4 cup fresh cilantro leaves
salt and pepper to taste
Prepare the coals for the grill or preheat the broiler.
In a small bowl, mix together the coriander, cayenne and salt. Rub the chicken thighs with the spice mixture.
Grill the chicken until it is nicely charred all over and the internal temperature is 160°F when tested with a thermometer.
Sauce
While the chicken is cooking, prepare the sauce. Put all the sauce ingredients into a blender or food processor and process until smooth. Adjust seasoning and set aside.
To serve, spoon a bed of rice onto each of 4 plates, divide the sauce among them, arrange chicken thighs on top of the sauce and garnish with avocado slices and dollops of sour cream.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.