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Recipe submitted by Ann Hillmeyer, Sandia Park, NM

Nuevo Cubano Chicken Roast

4 chicken leg-thigh combinations
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh cilantro
1 teaspoon poultry seasoning
3/4 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon coarsely ground black pepper
1 1/2 teaspoons olive oil
Spicy Avocado Creme (Recipe follows)
Cilantro sprigs
Lemon peel strips
Roasted red pepper*, cut in strips

1. In small bowl, mix together chopped cilantro, poultry seasoning, garlic salt, paprika, black pepper, red pepper flakes and olive oil. Rub mixture on each chicken piece. Place chicken, skin side up, on rack in large roasting pan.
2. Roast without turning in 425° F. oven about 40 minutes or until golden brown and fork can be inserted in chicken with ease.
3. To serve, arrange chicken on large platter and drizzle with Spicy Avocado Creme. Garnish with cilantro sprigs, lemon peel strips and roasted red pepper strips. Pass extra Spicy Avocado Creme.

Makes 4 servings.

Spicy Avocado Creme:
In medium saucepan, place 1 can (14 1/2 ounces) chicken broth, 1 can (4 ounces) chilies, 2 coarsely chopped green onions (tops included), 1 tablespoon chopped fresh cilantro, 4 teaspoons fresh lemon juice, 1 teaspoon grated lemon peel, 3/4 teaspoon garlic salt and 1/8 teaspoon pepper. Bring to a boil over medium heat. Reduce heat and simmer until slightly thickened. Transfer to food processor. Add 1 large ripe avocado, peeled, seeded and cut in chunks. Process until almost smooth. Return to saucepan, stir in 2 tablespoons sour cream and place on low temperature until heated through.

*To roast pepper, place under broiler, turning until charred on all sides. Cool. With knife point, remove stem, seeds and skin.

Recipe provided courtesy of the National Chicken Council. Used with permission.