Chicken Cilantro Bisque Recipes

CRISPY CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
• Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
• Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
• Garnish with fresh cilantro leaves and lime slices or wedges.
• Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.

CHICKEN BISQUE

Steps:

• In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

EASY CILANTRO LIME CHICKEN RECIPE

Steps:

• Preheat your oven to 375 degrees F.
• In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
• Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
• Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
• Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
• Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
• Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

CHICKEN CILANTRO BISQUE

Steps:

• In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes, or until chicken is tender.
• Pour mixture into a blender and add flour. Cover and blend, starting at low speed, until smooth.
• Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually stir in evaporated milk. Reheat just to serving temperature. DO NOT BOIL. Season with pepper to taste. Garnish as desired.