Chi-Chi's Salsa Verde Chicken Kabobs
 
16 oz.  chi chi salsa verde
1/4 cup  olive oil
2 Tbsp  lime juice
3 clove  garlic
1   boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cup  finely shredded cabbage
1-1/2 cup  finely juilienned jicama
1 cup  shredded carrot
1/3 cup  coarsely chopped fresh cilantro
dash  of salt to taste
dash  of pepper to taste
2 large  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. 
 
 
-- 
(ID: 9362) Mirror: rec.food.recipes: Wed, Dec 31, 2003


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