Chicken With Cilantro Cream Sauce Recipes

PERUVIAN-STYLE SPATCHCOCK CHICKEN WITH CREAMY CILANTRO SAUCE

Steps:

• Gently separate the skin of the chicken from the meat with your fingers.
• Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper. Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight.
• When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F.
• Remove the chicken from the marinade and pat dry.
• Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and cook until the breast registers 160 degrees F, about another 10 minutes. Let rest for 10 minutes on a cutting board. Slice and serve with Creamy Cilantro Sauce.
• Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor. Process until smooth, scraping down the sides to evenly distribute. Add the mayo and pulse until combined. Season with salt and pepper.

QUICK CILANTRO CHICKEN

Steps:

• Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. , In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.

CREAMY CILANTRO CHICKEN

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

ROASTED PINEAPPLE GINGER CHICKEN WITH CILANTRO CREAM SAUCE (MARINE CORP STYLE)

Steps:

• Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
• To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
• Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
• Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

CHICKEN WITH FRESH TOMATO CILANTRO CREAM SAUCE

Steps:

• To prepare the sauce:.
• Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
• A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can't go wrong on amount.
• Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
• When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
• To prepare chicken/potatoes:.
• In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
• Add sliced, salt and peppered potato slices and fry on each side until golden brown.
• Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
• In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
• In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
• Transfer these to platter and arrange on top of potato/onion slices.
• Drizzle the sauce atop these and around the platter.
• Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
• Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.

CHICKEN SANDWICH WITH CREAMY CILANTRO SAUCE

Steps:

• Equipment: Blender or food processor, Baking sheet
• Preheat oven to 350ºF.
• Blend the mayo, cilantro, green onion, milk and the cream cheese until everything is well mixed.
• Cut the dinner rolls in half.
• Spread the creamy cilantro sauce on each of the dinner rolls halves.
• Put a cheese slice and two slices of the chicken ham on each sandwich.
• Place all the sandwiches (open) on a baking sheet and bake 5 to 7 minutes.
• Take them out of the oven and add lettuce to each sandwich, finish assembling the sandwiches by putting the top half and serve.

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.

CHEESY CHICKEN JACK WITH CILANTRO CREAM SAUCE

Steps:

• Take chicken pieces and season each piece with Monterey Chicken Seasoning to taste. Using a lightly greased grill pan or grill, cook chicken until throughly cooked. After chicken has throughly cooked and is brown on both sides, transfer to a pizza pan/cookie sheet. Sprinkle each.
• piece of chicken with bacon bits, pepper jack cheese and sharp white cheese. Broil just until cheese melts. Serve with Cilantro Cream Sauce.
• Cilantro Cream Sauce:.
• Combine cream cheese, sour cream and salsa in food processor/blender. Add in pepper, celery salt, cumin, garlic powder, cilantro and lime juice. Blend until smooth and creamy. Place in a serving bowl.