Chili-Rubbed Chicken with Avocado-Mango Salsa
I got home after 7pm tonight, so it was kind of late to cook, but I felt like making dinner anyway. I shopped for dinner and got everything done within two hours - not bad. Larry liked everything. I especially liked the chicken. The chili rub is like a dry rub paste.
The bean salad is supposed to have grilled shrimp in it - I just omitted it and adjusted the ingredients accordingly. The salad is originally from Fine Cooking #40, but was adapted for the special issue listed below.
- Chili-Rubbed Chicken with Avocado-Mango Salsa (Fine Cooking #57, May 2003, p. 86C)
- Black Bean and Corn Salad (The Best of Fine Cooking, 101 Quick & Delicious Recipes, Fall 2003, p. 26)
Wine: Ridge 2000 Dusi Ranch Zinfandel (Paso Robles, California). Not as much fruit as some Ridge Zins, but still nice. Opened up after a while. This was more of a before-dinner wine.
wow that looks divine! mmmmm Ridge zin...I can't believe that I've been a zin girl all along and never even knew it!
I am totally a Zin girl. Now I know what to serve you!