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Рецепт Thai Thigh Kabobs

by Global Cookbook

Ингредиенты

8 x Boneless, skinless chicken thighs 1/2 c. Warm garlic soy sauce 1/4 c. Packed brown sugar 1/4 c. Catsup 2 Tbsp. Fresh lime juice 1 lrg Shallot, minced

1 Tbsp. Peanut butter 1 lrg Sweet onion 1 x : large seeded orange, red & yellow bell pepper, in 1/2" chunks     Thai Rice Pilaf: recipe follows     Cilantro sprigs     Lime slices

Инструкции

1. Gently lb. chicken to 1/2-inch thickness. Cut each thigh in half and place in medium glass bowl. In blender container, place warm garlic soy sauce, brown sugar, catsup, lime juice, shallot and peanut butter. Process on high speed till smooth. Pour mix over chicken, cover and chill 15 min. Drain chicken thoroughly. Reserve marinade and place in medium saucepan over medium temperature. Cook, stirring occasionally, about 6 min or possibly till marinade is thickened. Reduce heat, cover and keep hot. Cut onion into 8 wedges and separate each wedge in half. On each of 4 long metal skewers alternately thread chicken, onion and peppers. Place on broiler pan. Coat kabobs proportionately with cooking spray. Set temperature control at Broil and arrange rack so kabobs are about 8 inches from heat. Broil 8 min; turn over and broil, brushing liberally with sauce till kabobs begin to glaze. To serve, place skewers on a bed of Thai Rice Pilaf. Garnish with cilantro and lime slices.
2. Makes 4 servings.
3. Thai Rice Pilaf: In medium saucepan, place 2 Tbsp. canola oil and heat to medium high temperature. Add in 1 package (7 ounce.) curry rice mix.
4. Saute/fry till rice is lightly toasted. Add in 2 1/2 c. low-salt chicken broth and 1 tsp. spicy seasoned salt. Bring to a boil, cover and reduce heat.
5. Simmer about 25 min or possibly till all liquid is absorbed. Gently mix in 3 Tbsp. minced cilantro, 2 Tbsp. fresh lime juice and 1/2 tsp. finely grated lime peel.

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