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Title: Salsa Verde Chicken Kabobs - Chi-Chi's
Categories: Mexican Chicken Chichis
Yield: 4 Servings
| 16 | oz | Chi-Chi Salsa Verde* |
| 1/4 | c | Olive oil |
| 2 | tb | Lime juice |
| 3 | Cloves garlic | |
| 1 | Boneless skinless chicken | |
| Breasts cut into 1 1/2 inch | ||
| Strips | ||
| 2 | c | Finely shredded cabbage |
| 1 1/2 | c | Finely juilienned jicama |
| 1 | c | Shredded carrot |
| 1/3 | c | Coarsely chopped fresh |
| Cilantro | ||
| ds | Salt to taste | |
| ds | Pepper to taste | |
| 2 | lg | Ripe bananas |
In blender container or food processor combine salsa verde, oil, lime and garlic. Process until smooth.
Remove 2/3 cup of this mix and set aside. Refrigerate.
Place chicken in recloseable plastic food storage bag; pour the remaining salsa mixture over the chicken. Seal bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or over night.
In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and pepper to taste - set aside.
Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins. before using) Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side.
Serve chicken and bananas on top of cabbage mixture.
*Their brand of Salsa Verde: Salsa made from tomatillos, fresh cilantro and fresh onions. Spicy and sweet. Available at grocery stores.
Chi-Chi's booklet
== Courtesy of Dale & Gail Shipp, Columbia Md. == resubmitted by marina Message From Jsgrl430@aol.com to The TNT Recipes List. ********************************************************************** Prodigy Services Company is the sponsor of this newsletter. Prodigy does not review and cannot be responsible for the content of the newsletter or related discussions. ********************************************************************** IMPORTANT: To unsubscribe from this mailing list, go to http://goodstuff.prodigy.com/Mailing_Lists/recipes.html or send a message with the word "unsubscribe recipes" in the body to majordomo@listserv.prodigy.com (no subject or quotation marks necessary). For more info, send a message of "help" to majordomo@listserv.prodigy.com
à --- Soup2Pkt 2.21 (PRO) * Origin: Point and Counter Point BBS (1:138/323.999)
Date : Mon Jul 28 '97, 18:02:12 From : Jsgrl430@aol.com 0:138/323.0 To : recipes@listserv.prodigy.com 0:138/323.0 Subj : Re: TNT: request: sauce for salmon?? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄÄ
When we grill salmon steaks. We first sprinkle small amt. of salt and fresh lemon juice after turning once we top it with sundried tomatoes (oil-packed)drained and a sprinkle of dill. Do not turn again. We usually cook our salmon steaks 8 min total or until it pulls away with fork. Fillets cook in much less time, we add the sundried tomatoes on the meaty side of fillet. Another great topping is cucumber sauce that is finely chopped cucumbers and minced onion, mixed with mayo, 1/4 t. lemon juice and a sprinkle of dill. serve on side as a tartar type sauce.
here is another we have tried and enjoyed For herb sauce 1/3 cup heavy cream 1/3 cup sour cream 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh basil leaves 1 tablespoon finely chopped parsley leaves 1 teaspoon fresh lemon juice combine all ingredients and serve with salmon By fatfree-request@fatfree.com on Jun 16, 1997
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