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Publix SHOPPING LIST SURPRISINGLY 9 LOW PRICE WINE Almaden Mountain Chablis Wine 6.99 Or Rhine, Golden Chablis, Blush Chablis, Burgundy or Rose, 1.5-L bot. Advantage Buy Ernest & Julio Gallo Twin Valley Wine 7.99 Selected Varieties, 1.5-L bot. Publix Wine Guide www.publix.com/wine Want more ideas to dress up your table? Visit www.publix.com/wine and sign up for your free subscription to Publix Grape ® magazine online, too 2 AB-09/07/06 V^pron^ Bring your fan%' back to the table. Cooking Sequence • Preheat grill • Prepare rice through step 3-5 minutes • While rice cooks, prepare and grill chicken -15 minutes • Complete rice and chicken; serve -10 minutes Serves 4 Meal Time: 30 Minutes Suggested Items: Goya Ripe Plantains, Bakery Italian Five- Grain Bread, Bakery Carrot Bar Cake Wine Suggestion: A white wine such as Alice White Lexia, which features aromas of apricots, mango, and lilacs with a crisp, refreshing finish. Chicken Calypso 1 1/2 pounds Publix Boneless, Skinless Chicken Thighs 11/2 teaspoons Badia Sazon Complete Seasoning 1/4 teaspoon pepper Mazola Extra Virgin Olive Oil Cooking Spray 1/4 cup Grandma's Gold Molasses 1/4 cup pre-sliced green onions 3 tablespoons Maggi Sweet Chili Sauce 1 tablespoon cilantro herb paste 1 lime (rinsed) Island Peas and Rice 1 (13.5-ounce) can coconut milk 1 cup Swanson Natural Goodness Chicken Broth 1/4 cup Sun-Maid California Seedless Raisins (optional) 1 1/2 teaspoons jerk seasoning 1 (10-ounce) package yellow rice mix 1 cup frozen Green Giant Sweet Peas Pick up a recipe card on the Apron's® Simple Meals recipe card rack at your local Publix. Visit www.publix.com/aprons for more Apron's® recipes. ©2006 Publix Super Markets, Inc. mWm. *JL ,* ** i if W ll \ - 1 Preheat grill. Sprinkle both sides of chicken with seasoning and pepper; coat with cooking spray. Place on grill (wash hands); close lid (or cover loosely with foil). Cook 5-6 minutes on each side or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. 2 Combine remaining ingredients, including juice of one-half lime (1 tablespoon), in medium bowl. Add chicken, turning to coat evenly; cover (with foil) and let stand 5 minutes, turning occasionally, until flavors have blended. Serve chicken with sauce for dipping. CALORIES (per 1/4 recipe) 380 kcal; FAT 7g; CHOL 135 mg; SODIUM 860 mg; CARB 40g; FIBER Og; PROTEIN 34g; VIT A 4%; VIT C 35%; CALC 6%; IRON 15% 1 Combine coconut milk, chicken broth, raisins, and jerk seasoning in medium saucepan. Cover and bring to boil on high. 2 Stir rice mix into boiling mixture. Cover, return to boil, and cook 2 minutes, stirring occasionally. 3 Reduce to low; cook 20 minutes (covered), without stirring, or until rice is tender. 4 Stir in peas; cover and cook 5-6 more minutes or until peas are heated. Fluff rice with fork and serve. (Makes 6 servings.) CALORIES (per 1/6 recipe) 310 kcal; FAT 14g; CHOLOmg; SODIUM 750 mg; CARB 41g; FIBER 2g; PROTEIN 6g; VIT A 10%; VIT C 15%; CALC 2%; IRON 20% Chicken Calypso With Island Peas and Rice Shortcuts and Tips The chicken thighs are a great alternative to chicken breasts. Thighs are more flavorful and stay moist when cooked.