Best Cilantro Chicken Recipe Recipe For Deviled

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DEVILED CHICKEN I



Deviled Chicken I image

I adapted this recipe off TV many years ago. It is a family favorite.

Provided by CHRISW

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup melted butter, divided
1 tablespoon paprika
1 teaspoon salt
1 ½ teaspoons dry mustard
½ teaspoon chili powder
1 pinch cayenne pepper
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Dip chicken pieces into 1/4 cup melted butter and place in a 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes.
  • In a medium bowl combine remaining 1/4 cup melted butter with paprika, salt, mustard, chili powder, cayenne pepper water; mix together and pour mixture over chicken.
  • Bake at 350 degrees F (175 degrees C) for another 30 minutes.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 0.7 g, Cholesterol 91.2 mg, Fat 22.5 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 10.3 g, Sodium 432.7 mg, Sugar 0.1 g

CILANTRO CHICKEN WITH PEANUTS



Cilantro Chicken with Peanuts image

Simple chicken stir-fry with napa cabbage. Garnish with cilantro sprigs and lime wedges if desired.

Provided by CURTONA

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 11

2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 ounce honey-roasted peanuts
4 cloves garlic, minced
2 teaspoons minced fresh ginger
¼ cup sliced green onions
1 tablespoon low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 cup fresh cilantro, chopped
4 cups shredded napa cabbage

Steps:

  • Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
  • Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
  • Spoon chicken stir-fry over cabbage to serve.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 8.3 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 238.3 mg, Sugar 2.5 g

CILANTRO CHICKEN TENDERS



Cilantro Chicken Tenders image

This chicken tenders recipe is really good for lazy days, as you don't need a lot of preparation time. I love cilantro, and I even cooked this for people who don't and they loved it.

Provided by Sahreen

Categories     Meat and Poultry Recipes     Chicken

Time 50m

Yield 10

Number Of Ingredients 19

2 bunches cilantro
7 cloves garlic, peeled
1 medium jalapeno pepper, or more to taste
2 tablespoons lemon juice
2 tablespoons canola oil
1 tablespoon cumin seeds
2 ½ pounds chicken tenders, cut into small pieces
½ tablespoon cumin powder
1 ½ teaspoons salt
1 teaspoon cayenne pepper
1 red bell pepper, chopped
1 green bell pepper, chopped
½ tablespoon canola oil
1 cinnamon stick
1 bay leaf, or more to taste
½ tablespoon cumin seeds
4 cups water
2 cups uncooked white rice
1 pinch salt

Steps:

  • Combine cilantro, garlic, jalapeno pepper, and lemon juice in a blender and process well. Set aside.
  • Warm 2 tablespoons oil in a large skillet over medium heat. Add cumin seeds and fry until brown, about 1 minute. Add chicken and fry until no longer pink in the middle and juices run clear, 5 to 10 minutes.
  • Pour in cilantro mixture and increase heat to medium-high. Add cumin powder, salt, and cayenne pepper. Cook until juices evaporate and sauce thickens slightly, 3 to 5 minutes, making sure to stir frequently to prevent burning. Add bell peppers and cook for 10 minutes more.
  • Meanwhile, heat 1/2 tablespoon oil in a large saucepan over medium heat. Add cinnamon stick, bay leaf, and cumin seeds. Add water, rice, and salt. Bring to a boil. Reduce heat to low and cover. Simmer until water is absorbed and rice is tender, 15 to 20 minutes.
  • Serve chicken over cooked rice.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 33.1 g, Cholesterol 64.6 mg, Fat 6.9 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 1.1 g, Sodium 433.8 mg, Sugar 1.1 g

DEVILED EGGS WITH ANCHO, SOUR CREAM, AND CILANTRO



Deviled Eggs with Ancho, Sour Cream, and Cilantro image

Categories     Egg     Appetizer     Cilantro

Yield serves 10

Number Of Ingredients 9

10 large hard-boiled eggs, peeled and halved lengthwise (see opposite)
1 ancho chile, stemmed and seeded
1/3 cup sour cream
3 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)
2 tablespoons chopped fresh cilantro
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Carefully scoop the yolks from the egg halves, dropping them into a large bowl. Arrange the empty egg halves on a large platter.
  • Tear the chile into small pieces and place it in a spice grinder. Grind to a powder. Add 1 teaspoon of this ground chile to the egg yolks. Add the sour cream, mayonnaise, cilantro, mustard, lemon juice, salt, and pepper, and mash with a fork until smooth.
  • Spoon the filling into each of the egg halves, mounding it slightly. (The deviled eggs can be prepared 2 hours ahead. Cover and refrigerate.) Serve with 1 teaspoon of the remaining chile powder sifted over the eggs, if desired.

CILANTRO CHUTNEY CHICKEN



Cilantro Chutney Chicken image

This chicken has an Indian flair to it, but it is mild and will be loved by anyone who loves the flavor of cilantro. It requires some work so it is only for people who are adventurous and looking for something new. Adjust the amount of cilantro--adding up to an extra bunch--to suite your tastes. Try serving with bread and rice.

Provided by YAKUTA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 4

Number Of Ingredients 10

1 (3 pound) whole chicken, cut into pieces
2 teaspoons minced fresh ginger root
2 teaspoons minced garlic
1 bunch fresh cilantro
1 teaspoon ground cumin
1 jalapeno chile pepper, stem and seeds removed
2 tablespoons lemon juice
¼ cup ground unsalted cashews
1 cup heavy whipping cream
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
  • Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
  • Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
  • Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

Nutrition Facts : Calories 996.8 calories, Carbohydrate 6.6 g, Cholesterol 336.9 mg, Fat 77.5 g, Fiber 0.8 g, Protein 66.4 g, SaturatedFat 29.2 g, Sodium 270.2 mg, Sugar 0.8 g

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME



Juicy Grilled Chicken Breast with Cilantro and Lime image

My husband was craving marinated grilled chicken, and since I was out of our normal marinade, I decided to make one of my own with the fresh herbs from my garden. It turned out to have a light, summery flavor and so juicy! Excellent when served with grilled corn on the cob!

Provided by brenda boyle

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 2

Number Of Ingredients 7

⅔ cup olive oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 limes, juiced
1 teaspoon garlic salt
½ teaspoon Cajun seasoning (such as Slap Ya Mama®)
2 large skinless, boneless chicken breast halves

Steps:

  • Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1043.8 calories, Carbohydrate 16.4 g, Cholesterol 129.2 mg, Fat 92.2 g, Fiber 1.2 g, Protein 38.4 g, SaturatedFat 15.3 g, Sodium 1453.8 mg, Sugar 0.4 g

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