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 firstname.lastname@example.org Recipe by: 1997 National Chicken Cooking Contest/BonAppetit Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4|
|Calories from Fat: 347 (54%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 163.5mg||50 %|
|Sodium 155.5mg||5 %|
|Potassium 669.8mg||18 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 33.3g|
|Protein 36.5g||52 %|
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Calories per serving: 647
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