Chicken In Cilantro Sauce Recipes

CHICKEN IN CILANTRO SAUCE

Chicken in Cilantro Sauce image

This recipe came from the back of a Contadina tomato sauce can about 20 years ago and has been a favorite in my recipe collection ever since. Great to serve for dinner parties --- no one realizes how easy it is to prepare!!!

Provided by RMess

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 small bell peppers (I prefer the taste of poblano peppers)
3 tablespoons oil
6 boneless skinless chicken breast halves (1/12 pounds total)
2 cups tomato sauce (two 8-ounce cans)
1/2 cup fresh cilantro
1/2 cup coarsely chopped onion
1 clove garlic
1/4 teaspoon salt

Steps:

Slice peppers crosswise into rings.
Lightly saute in oil in large skillet.
Remove peppers; drain on paper towels.
Brown chicken on both sides in oil remaining in skillet.
Place remaining ingredients in blender jar.
Blend until smooth.
Pour over chicken in skillet.
Heat to boiling.
Reduce heat; boil gently 5 minutes or until chicken is tender.
Place chicken on serving platter.
Arrange peppers on top.
Serve with remaining sauce.

Nutrition Facts : Calories 225.6, Fat 10.1, SaturatedFat 1.6, Cholesterol 75.5, Sodium 663.7, Carbohydrate 7, Fiber 1.9, Sugar 4.6, Protein 26.6

CHICKEN IN CORIANDER / CILANTRO SAUCE

Chicken in Coriander / Cilantro Sauce image

My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I've only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn't tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. UPDATE!! After much consideration and experimentation, I've double to sauce as suggested by the reviewers - NOTE!! An "average" sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped

Provided by Chef floWer

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
8 skinless chicken thighs
2 large onions, peeled & sliced
1 cup dry white wine
2 bunches fresh cilantro ( Reminder to use entire coriander, stems and leaf) or 2 bunches fresh coriander, separate stems and leaf then, coarsely chopped ( Reminder to use entire coriander, stems and leaf)
2 garlic cloves, finely chopped
1 teaspoon salt (or to your personal taste)
1 teaspoon black pepper, freshly ground (or to your personal taste)
2 tablespoons lemons, juice of (optional)

Steps:

Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
Cover the pan, reduce the heat and boil gently for 15 minutes.
Stir in the coriander leaves and serve 2 thighs per person.
Serve with rice or cous cous.

Nutrition Facts : Calories 294.3, Fat 10.6, SaturatedFat 2.1, Cholesterol 114.5, Sodium 713.4, Carbohydrate 9.9, Fiber 1.9, Sugar 3.9, Protein 28.5

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