Margarita Avocado Rice and Chicken
Tangy margarita mix and creamy avocado combined with rice creates a fresh light flavor. Served with margarita marinated chicken this dish will tingle the taste buds. Frozen concentrated margarita mix can be purchased through most local supermarkets.
| 12 | boneless skinless chicken breasts (3 lbs/1.5 kg) | 12 |
| 1 tbsp | vegetable oil | 15 mL |
| 1 | onion, chopped | 1 |
| 1 1/2 cups | margarita mix | 375 mL |
| 1 1/2 cups | chicken broth | 375 mL |
| 3/4 cup | tequila | 175 mL |
| 1 /4 cup | orange liqueur | 75 mL |
| 9 cups | cooked U.S. rice, warm | 2.25 L |
| 1/4 cup | chopped fresh coriander | 50 mL |
| 2 tsp | minced jalapeño peppers | 10 mL |
| 2 tsp | grated lime rind | 10 mL |
| 3/4 tsp | salt | 4 mL |
| 8 | avocados, peeled, halved | 8 |
| 1 cup | cherry tomatoes, halved | 250 mL |
| Coriander sprigs | ||
| Marinade: | ||
| 1 1/2 cups | margarita mix | 375 mL |
| 3/4 cup | vegetable oil | 175 mL |
| 1/3 cup | chopped fresh coriander | 75 mL |
| 1 tbsp | minced jalapeño peppers | 15 mL |
| 1 1/2 tsp | salt | 7 mL |
Marinade: In large dish combine margarita mix, oil, coriander, peppers and salt. Add chicken, toss to coat, cover and refrigerate for 8 hours or overnight. Remove chicken from marinade. Discard marinade. Grill chicken over medium heat for 8 minutes per side.
Meanwhile, in large saucepan, heat oil over medium heat. Cook onion until softened, 8 minutes. Add margarita mix, broth, tequila and orange liqueur. Cook until reduced by half, about 5 minutes. Stir in rice, coriander, peppers, rind and salt. Heat for 2 to 3 minutes, stirring occasionally. Cut 2 avocados into 1/2-inch (1 cm) cubes. Gently stir into rice mixture.
Slice chicken and quarter remaining avocados. Serve rice mixture topped with sliced chicken and avocado quarters. Garnish with tomatoes and coriander.
YIELD: 12 SERVINGS
Source www.riceinfo.com
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