Cilantro Chicken With Zucchini Rice Recipes

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.

EASY CILANTRO LIME CHICKEN RECIPE

Steps:

• Preheat your oven to 375 degrees F.
• In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
• Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
• Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
• Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
• Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.
• Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

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.

ZUCCHINI WITH CILANTRO AND CREAM

Steps:

• Melt butter in heavy large skillet over medium heat. Add garlic and sauté 10 seconds. Add zucchini and 2 tablespoons cilantro; sauté until zucchini is crisp-tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro.

CILANTRO CHICKEN WITH ZUCCHINI RICE

Steps:

• Combine 4 Tablespoons cilantro, 1 Tablespoon olive oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator 15 minutes.
• Blend sour cream and remaining 1 Tablespoon cilantro in a small bowl; set aside.
• Heat the remaining 1 Tablespoon olive oil in a medium skillet over medium-high heat, and cook zucchini about 4 minutes or until crisp-tender, stirring occasionally.
• Stir in water and Spanish rice mix, and bring to a boil. Reduce heat to low and simmer, covered, 7 minutes or until rice is tender. Remove from heat and let stand 2 minutes, then stir.
• Meanwhile, cook chicken in a large nonstick skillet over medium-high heat about 8 minutes or until chicken is thoroughly cooked.
• Arrange chicken on top of or next to rice on serving plates. Serve with sour cream mixture and lime wedges, avocado slices, hot sauce, or whatever you like. Enjoy!