Chicken And Corn With Fiery Cilantro Mint Sauce Recipes

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

CREAMY CILANTRO CHICKEN WITH A KICK

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.

CORNISH HENS WITH FIERY CILANTRO-MINT SAUCE

Steps:

• 1. Rinse the hens and pat dry with paper towels. Place skin side up on a work surface. In a small bowl, mix the garlic, salt, oregano, pepper, and olive oil to make a paste. Rub the mixture all over the hens. Let stand about 20 minutes. 2. Preheat the oven to 400°. Line a baking sheet with foil. Place the hens, skin side up, on the baking sheet. Roast in the middle of the oven 35 minutes, or until the skin is lightly browned and juices run clear when thigh is pierced at the thickest point. Prepare the sauce while the hens are roasting. Serve each hen with an equal portion of the sauce.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN SALAD WITH CORN AND CILANTRO

Steps:

• To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.
• Add the chicken, corn, cilantro, bell pepper, green onions, and jalapeños, and stir well to coat. Serve cold or at room temperature.
• Make Ahead
• The salad will keep, covered, for up to 1 day in the refrigerator.

CILANTRO CHICKEN AND RICE

Steps:

• Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
• Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

CHICKEN IN CILANTRO SAUCE

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.

CHICKEN AND CORN WITH FIERY CILANTRO-MINT SAUCE

Steps:

• 1. Prepare the cilantro-mint sauce. Cover and refrigerate. Melt the butter in a large nonstick skillet, over medium heat, until it foams. Cook the onion, stirring, until softened, about 3 minutes. Add the corn and cook until tender, about 5 minutes. Season with 1/4 teaspoon of the salt and cumin. Set aside off heat. 2. In another large skillet, heat the oil over medium heat until it shimmers and cook the chicken 4 to 5 minutes per side, or until browned on the outside, firm to the touch, and no longer pink inside in the thickest part. To serve, place 1 chicken breast in the center of each of 4 plates. Top each breast with some of the sauce. Spoon the corn equally around the chicken on each plate. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.