RECETAS Y COCINA

Ingredients

• 8 chicken thighs
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2 cup rice, cooked according to package directions
• 1 ripe avocado, peeled, sliced
• 4 tbl sour cream

Preparation

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.

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