CHICKEN CILANTRO
Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.
Provided by Ds R.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
- Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
- Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g
CREAMY CILANTRO CHICKEN WITH A KICK
This simple marinated chicken recipe is filled with zesty flavor and a bit of a kick from the chile. Everyone will love it!
Provided by NANCHE30
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
- Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
- Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
- Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
- Place chicken onto a serving plate, and pour the sauce over it to serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 6.5 g, Cholesterol 41.6 mg, Fat 13.6 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 9.3 g, Sodium 494.8 mg, Sugar 3.5 g
QUICK AND EASY CILANTRO (DHANIYA) CHICKEN
Quick and Easy Chicken that uses minimal ingredients but is lip smackingly delicious and can be served either as an appetizer or main course!
Provided by Sandeep
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Remove the skin from the Chicken Drumstick and wash thoroughly.
- Make incisions to the Chicken Drumsticks.
- Make a Brine solution of Water, Vinegar, 1 Tbsp Sugar and 1 Tsp Salt.
- Soak the Chicken in the Brine solution for about 30 minutes.
- Blend the Cilantro, Garlic, Ginger, Green Chilly, 1 Tsp oil and Salt into a fine paste.
- Chop the Red Onion about 1 cup.
- Drain the Brine Solution, wash the chicken and marinate the chicken in the Cilantro paste.
- Meanwhile, fry the onions in oil in a wide and deep heavy bottom pan.
- Once the onion turns translucent add all the dry spices, (Coriander Powder, Red Chilly Powder, Cumin Powder and Black Pepper Powder, Salt) and fry for about 2 minutes.
- Add the marinated Chicken with all the marinade.
- Fry on High heat for about 10-15 minutes stirring frequently and keep scraping the bottom of the pan.
- Cook until the Chicken starts breaking off the bone
- Add water about 1/2 a cup, cover and simmer on medium flame for about 10 minutes.
- Check for seasoning and adjust as per taste.
- Increase the heat and let the gravy dry out to the required consistency. If you want to serve this as a snack then dry out the gravy so that spice mixture sticks to the Chicken.
- Serve hot with sliced onions and lemon wedges.
- Tip 1: You can temper the oil with Cardamom, Star Anise, Cinnamon, Bay Leaf before adding the onions. Remove them before serving.
- Tip 2: Adjust the amount of Ginger, Garlic and Green Chilly as per your taste but ensure that they do not become the primary flavor.
- Tip 3: If you are not keen on making the paste, you can buy readymade Cilantro, Ginger and Garlic paste (in tubes) available in the refrigerated section (not frozen) of the produce aisle in most grocery stores like, Walmart, Kroger, Target etc. You will have to chop Green Chillies/Jalapeno.
Nutrition Facts : Calories 589.6, Fat 36, SaturatedFat 7.5, Cholesterol 184.3, Sodium 3694.1, Carbohydrate 19.2, Fiber 2.2, Sugar 11.2, Protein 46.1
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