CRISPY CILANTRO LIME CHICKEN THIGHS
Crispy Cilantro Lime Chicken is juicy on the inside, golden and crisp on the outside, cooked in mouth watering flavourful pan drippings!
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390 kcal, Carbohydrate 3 g, Protein 23 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 113 mg, Sugar 1 g, ServingSize 1 serving
EASY CILANTRO LIME CHICKEN RECIPE
All-star cilantro lime chicken recipe! Chicken thighs, prepared Mediterranean-style with a special spice mixture and cooked to tender perfection in a tasty garlic, lime and cilantro sauce. You can cook this in the oven (my preference) or in the slow cooker (see notes for instructions). Bone-in, skin-on chicken thighs are my preference here, but you can use boneless thighs or even chicken breasts if you like. (Note that cooking time will change, and I've listed all the details in the post.)
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 12
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.
Nutrition Facts : Calories 289.5 kcal, Fat 19 g, SaturatedFat 5.1 g, Carbohydrate 5.1 g, Fiber 0.8 g, Protein 19.2 g, Cholesterol 110.7 mg, ServingSize 1 serving
SLOW-COOKER BARBACOA
My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.
Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
MEXICAN BEEF BAKE WITH CILANTRO-LIME CREAM
Recipe found on diabetic Living's website. I use Certified Angus Beef brand ground beef in this recipe for excellent results.
Provided by Cook4_6
Categories Macaroni And Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
- Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
- Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish.
- Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
- In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.
Nutrition Facts : Calories 225.5, Fat 7.6, SaturatedFat 4, Cholesterol 48, Sodium 303.9, Carbohydrate 20.8, Fiber 2.1, Sugar 3.3, Protein 18.6
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- If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper.
- In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
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- In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside.
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