MULTI-COOKER CILANTRO LEMON CHICKEN
This fall-off-the-bone cilantro chicken with lemon is very easy to prepare and is a wonderful way to cook a whole chicken. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around chicken breast, leg and thigh. Rub cilantro mixture under skin. Rub any remaining mixture into the cavity. Drizzle with remaining 1 tablespoon oil. Sprinkle with paprika and pepper., Place chicken on wire rack with handles. Lower into inner pot of a large multi-cooker; add wine. Cover with glass lid. Press slow cook function; select poultry setting. Set to short cook time (4 hours). Start. , Remove glass lid. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to 25 minutes. Start. Chicken should reach 170°-175° and be lightly browned. If desired, sprinkle with flaked sea salt before serving.
Nutrition Facts : Calories 375 calories, Fat 24g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
LEMON CILANTRO CHICKEN
This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.
Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
LEMON CILANTRO SHRIMP/CHICKEN
Taken from Nita Mahta's Party Cooking. If you don't like shrimp, just replace it with 1lb boneless skinless chicken breasts cut into small pieces.
Provided by Sam 3
Categories < 30 Mins
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a wok or frying pan.
- Add garlic and fry until it starts to change color.
- Add salt, sugar and chili flakes.
- Add shrimp and lemon juice, stir fry for 1 minute.
- Add lettuce and cilantro, cook for 1 minute.
- Add soya sauce and stir fry sauce.
- Cook until shrimp turn whitish and are no longer pink, about 2 minutes.
CILANTRO & LEMON MARINATED CHICKEN KABOBS
Cook the onions first so there's plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. -Moumita Ghosh, Kolkata, West Bengal
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.
Nutrition Facts : Calories 224 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 651mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
LEMON-CILANTRO CHICKEN SCALOPPINE (SCALLOPINE OR SCALLOPINI)
I searched 'Zaar for this and did not find a recipe like this. The spelling of "scaloppine" is per the original recipe. Hopefully people can still find it if the other spellings (scallopine and scallopini) fit in the title. :) My sister sent me the link for this; it's from myrecipes.com but I'm posting here because 'Zaar is really the only place I like to go for recipes. Also I wanted to streamline this a bit. On myrecipes.com, the recipe is posted in two parts; Basic Chicken Scaloppine and the lemon-cilantro addition. My favorite part about this is that it contains ingredients that are safe for my IBS. My second fave part, my sister says her 5-year old daughter (my first niece!) loves this stuff. Copied from the site, but reworded as necessary for 'Zaar's preferences. Serving size per original recipe, but I've approximated prep and cook times. I couldn't figure out how to separate the ingredient list for the Basic Chicken Scaloppine and the Lemon-Cilantro part, so I noted it in the directions. I hope to try this tomorrow. Please let me know how it turns out for you. It appears to be different from other scaloppine recipes posted here. ETA: I just made this tonight; bf really loved this. For the 2 of us, I used only 2 chicken breasts and just over half the amt of flour and a bit less oil, but I kept all other ingreds the same. Bf thought it wasn't nice of me to not make him 2 breasts, that's how much he enjoyed this! I loved this too, and will make this often. I did leave off lemon wedge, and it wasn't really missed. The flavors were wonderful!
Provided by blancpage
Categories Chicken Breast
Time 22m
Yield 4 breast halves, 4 serving(s)
Number Of Ingredients 12
Steps:
- BASIC CHICKEN SCALOPPINE (first three ingredients).
- Rinse 4 boneless, skinned chicken breast halves (5 to 6 oz. each); pat dry.
- Sprinkle both sides lightly with salt and pepper.
- Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
- Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
- Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven.
- Repeat to cook remaining chicken in 2 more teaspoons oil.
- LEMON-CILANTRO CHICKEN SCALOPPINE (last 9 ingredients).
- You'll need to use the Basic Chicken Scaloppine (see above) and then continue with remaining directions below.
- Keep basic chicken scaloppine warm in a 200° oven.
- Add olive oil and garlic to hot pan used to cook chicken (don't wash) and stir over high heat until garlic is slightly limp, about 15 seconds.
- Add chicken broth, lemon peel, lemon juice, and chile flakes to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes, then stir in fresh cilantro.
- Spoon sauce evenly over chicken. Add salt and pepper to taste, and garnish with lemon wedges.
- Yield.
- Makes 4 servings.
Nutrition Facts : Calories 251.4, Fat 9.1, SaturatedFat 1.5, Cholesterol 75.5, Sodium 262.4, Carbohydrate 13, Fiber 0.6, Sugar 0.3, Protein 27.6
EASY LEMON CILANTRO RICE
Make and share this Easy Lemon Cilantro Rice recipe from Food.com.
Provided by pink cook
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine water or chicken broth, lemon (or lime) juice, rind, garlic salt and bring to boil.
- Reduce heat and stir in rice. Cover and simmer for about 30 minutes or until all liquid has been absorbed.
- While rice is still hot and just before serving, add chopped fresh cilantro and toss gently.
- Serve with fish, seafood or any meat.
Nutrition Facts : Calories 177.9, Fat 0.4, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 39.4, Fiber 1.2, Sugar 0.7, Protein 3.7
More about "lemon cilantro chicken recipes"
LEMON CILANTRO ROAST CHICKEN RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
4.7/5 (3)Total Time 2 hrs 3 minsCategory DinnerCalories 526 per serving
- Take all of your ingredients and puree them in a food processor. Set the lemon halves aside to use later.
- Spread the puree underneath the chicken's skin on top of the breast meat as well as the area beside the chicken thighs and drumsticks. Basically anywhere you pull the skin up, rub the mixture underneath. If you have some leftover, rub it on top of the chicken as well.
- Place the lemon halves that you set aside in the cavity of the chicken, this steams lemon flavor through it so nicely.
- Roast the chicken at 325 degree in a covered roaster with about 1/3 cup of water in the bottom. When the chicken is about 20 degrees from being done, uncover the chicken and keep roasting until the final temperature is reached. Let the chicken sit for 10 minutes before carving.
EASY BAKED CILANTRO LEMON CHICKEN – COOKIN' WITH MIMA
From cookinwithmima.com
5/5 (1)Total Time 1 hr 10 minsCategory Main DishesCalories 157 per serving
- In a bowl mix together the lemon juice, chopped cilantro, salt, rosemary and garlic seasoning, 2 tbsps. of olive oil, salt and minced garlic.
- Place the chicken in a bowl and pour in the marinade. If you have time, marinate for 30 minutes or just cook right away.
- In a non stick skillet over high heat, add in 2 tbsps. olive oil and pan sear the chicken pieces on each side to give it a golden color on the outside. About 3-5 minutes on each side. Do not add in the extra marinade. Just the chicken pieces. Save the marinade in the bowl for the next step.
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- Marinate the chicken in a mixture of ½ cup lemon juice and ½ of the chopped cilantro for 1 hour.
- Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon of olive oil. Set aside.
- Spread 1 tablespoon of olive oil into the bottom of a 9x12-inch glass baking pan. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over. Cover.
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