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Grilled Mole (cocoa) Chicken with Jalapeno Sour Cream https://www.metro.ca/userfiles/image/recipes/poulet-mole-grille-et-creme-sure-aux-jalapenos-7261.jpg PT20M PT15M PT1H05M
In a small bowl, combine the sour cream with the marinated jalapenos and the cilantro.Salt to taste and refrigerate until serving time.In a large bowl, combine the cocoa powder with the lime juice and oil.Incorporate the spices, the garlic and salsa.Add the chicken thighs, coat well with the mixture and let marinate at least 30 minutes.Preheat the barbecue on medium-high heat or the oven at 230°C (450°F).Cook the chicken thighs with the onion and pepper pieces for 10 to 15 minutes or until the chicken is completely done.Turn once during cooking.Enjoy the chicken with the jalapeno sour cream.Serve with Mexican rice and salad.
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1 cup (250 mL) sour cream 3 Tbsp. (45 mL) marinated jalapeños, chopped 3 Tbsp. (45 mL) fresh cilantro, chopped salt to taste 2 tsp. (10 mL) cocoa powder 3 Tbsp. (45 mL) lime juice 2 Tbsp. (30 mL) canola oil 1 tsp. (5 mL) chili powder 1 tsp. (5 mL) ground coriander 1/2 tsp. (2 mL) ground cumin 2 garlic cloves, chopped 1/4 cup (60 mL) salsa 12 boneless, skinless chicken thighs 1 onion, coarsely chopped 1 green pepper, coarsely chopped
Grilled Mole (cocoa) Chicken with Jalapeno Sour Cream

Grilled Mole (cocoa) Chicken with Jalapeno Sour Cream

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:15
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    sour cream
  • 3 Tbsp.
    (45 mL)
    marinated jalapeños, chopped
  • 3 Tbsp.
    (45 mL)
    fresh cilantro, chopped

  • salt to taste
  • 2 tsp.
    (10 mL)
    cocoa powder
  • 3 Tbsp.
    (45 mL)
    lime juice
  • 2 Tbsp.
    (30 mL)
    canola oil
  • 1 tsp.
    (5 mL)
    chili powder
  • 1 tsp.
    (5 mL)
    ground coriander
  • 1/2 tsp.
    (2 mL)
    ground cumin
  • 2
    garlic cloves, chopped
  • 1/4 cup
    (60 mL)
    salsa
  • 12
    boneless, skinless chicken thighs
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  • 1
    onion, coarsely chopped
  • 1
    green pepper, coarsely chopped
Imprimer ma sélection

Preparation

In a small bowl, combine the sour cream with the marinated jalapenos and the cilantro.

Salt to taste and refrigerate until serving time.

In a large bowl, combine the cocoa powder with the lime juice and oil.

Incorporate the spices, the garlic and salsa.

Add the chicken thighs, coat well with the mixture and let marinate at least 30 minutes.

Preheat the barbecue on medium-high heat or the oven at 230°C (450°F).

Cook the chicken thighs with the onion and pepper pieces for 10 to 15 minutes or until the chicken is completely done.

Turn once during cooking.

Enjoy the chicken with the jalapeno sour cream.

Serve with Mexican rice and salad.

Source : metsdelacreme

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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