Roasted Chicken Laredo
- Yield servings
- 1 pound boneless, skinless chicken thighs
- 1 -- lime, very thinly sliced
- 1 -- jalapeno pepper, very thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/4 cup finely chopped cilantro
- 1 teaspoon kosher salt
- -- Cooking spray
- 1 cup Millet, rinsed and thoroughly drained
- 2 cups chicken broth
- 1 large tomato, diced
- 1 -- avocado, diced
- 1/2 teaspoon kosher salt
- 1/4 cup crumbled Cotija Cheese
- 1 tablespoon coarsely chopped fresh cilantro
Combine the chicken, lime, jalapeno pepper, garlic, olive oil, cilantro and salt in a large zipper top plastic bag; seal and shake to combine all the ingredients. Marinate the chicken for 45-60 minutes.
Preheat oven to 400 degrees. Lightly spray a 2 quart casserole dish with cooking spray. Empty the entire contents of the marinating bag into the casserole dish. Place in the center of the oven and cook for 15 minutes. Cover and cook an additional 15 minutes or until juices run clear when chicken is pierced with a knife.
To prepare the millet, heat a large heavy skillet over high heat. Add the millet to the pan and toast, stirring, for 4-5 minutes. Remove the pan from the heat and gradually add the chicken broth. Return the pan to the heat and bring to a boil; cover reduce heat to low and simmer for 25 minutes or until the broth is absorbed and the millet is tender. Remove from the heat and let stand covered for 5 minutes. Stir in the tomato, avocado and kosher salt.
To serve, spoon the millet onto a serving platter. Arrange the chicken over the millet (including any juices, jalapenos and limes). Garnish by sprinkling the Cotija cheese and fresh cilantro over the entire platter.
Yield: 6 servings