Of these there is one I just HAVE to share. It was FANTASTIC and will definitely be going on the make this again list. For your culinary delight, I give you:
2 teaspoons dried thyme
1 teaspoon ground allspice
One onion, peeled and quartered (about ½ pound)
8 garlic cloves, peeled
2 Serrano chilies, seeded (I used a mild pepper in lieu of this to accommodate #3’s tastes)
2 tablespoons fresh lime juice
8 boneless/skinless chicken thighs
Cooking Spray
2 teaspoons olive oil
¾ cup uncooked rice
1 can fat free, low sodium chicken broth
2 ½ cup cubed peeled sweet potato
1 (15 ounce) can black beans, rinsed and drained
¼ cup Pickapeppa sauce (optional)
1. Combine first 5 ingredients in a food processor; process until finely chopped. Remove ¼ cup chili mix and set aside. Add lime juice to food processor; process until smooth.
2. Arrange chicken in a large shallow dish. Spread lime juice mix over chicken. Cover and marinate in fridge 4 hours.
3. Preheat broiler
4. Place chicken on a broiler pan coated with cooking spray; broil 15 minutes on each side or until done. Keep warm.
5. Heat oil in a large saucepan over medium-high heat. Add reserved ¼ cup chili mix; sauté 2 minutes. Stir in rice. Add broth; bring to a boil. Cover, reduce heat and simmer 5 minutes. Stir in sweet potato; cook 10 minutes. Stir in beans; cook 3 minutes or until liquid is absorbed. Remove from heat; let stand covered for 5 minutes. Drizzle with Pickapeppa sauce if desired.
Serves 4