| Recipes - Thighs
Peruvian
Grilled Chicken Thighs
Ingredients:
8 Red Bird chicken thighs
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups rice, cooked according to package directions
1 ripe avocado, peeled, sliced
4 tablespoons sour cream
Tomato-Cilantro Sauce: recipe follows
How to make it:
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 180°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.
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.
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Polenta
Chicken
Ingredients:
8 Red Bird Chicken thighs
2 tablespoons Olive oil
2 1/2 cups Tomato sauce
1 14 oz bag Sliced sweet peppers, frozen
1/2 cup Black olives, pitted and chopped
1/2 cup Water
1 tube (1 lb) Prepared polenta
In a large deep skillet over high
heat, warm olive oil. Add the chicken thighs and saute for
5 minutes; turn and saute 5 more minutes until very brown.
Stir into same skillet the tomato sauce, 1/2 of the bag of
peppers, olives and water. Bring to a simmer; reduce heat
to low. Cover and cook 15 - 18 minutes, until fork can be
inserted in chicken with ease.
While the chicken is cooking, slice
the polenta into 1/2 inch thick rounds. Warm a large, non-stick
skillet or griddle over medium heat. Place the polenta slices
on the skillet or griddle; cook 7 minutes on each side. To
serve, place the polenta slices on serving dish. Top with
chicken; spoon sauce on top. Serves 4. www.Eatchicken.com
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Orange
Burgundy Chicken
Submitted by Laurie O. Patterson.
Ingredients:
1 pkg. Red Bird chicken thighs
1 pkg. Red Bird chicken legs
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup red wine
2 Tbs. cornstarch
2 Tbs. packed brown sugar
2 Tbs. lemon juice
1 tps. salt
In shallow glass baking dish arrange
chicken parts skin side down and thick edges toward the outside.
In a bowl mix together marmalade, orange juice, wine, cornstarch,
brown sugar, lemon juice and salt. Pour evenly over chicken.
Cover with waxed paper and microwave on high for 15 minutes.
Turn chicken and continue to cook 5 - 6 min. or until fork
tender. Let stand, covered 5 minutes before serving.
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Red Bird Farms Co.
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Phone: (303)934-2200 ~ Toll Free: 1-800-333-BIRD (2473)
FAX: (303)922-5906
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2721 W. Willetta St. ~ Phoenix, AZ 85009
Phone:(602)272-4040
E-mail: info@redbirdchicken.com |
