Quick Cilantro Chicken Recipes

CHICKEN CILANTRO

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.

CILANTRO CHICKEN

Steps:

• Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
• In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
• Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

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.

QUICK AND EASY CILANTRO (DHANIYA) CHICKEN

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.

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE

Steps:

• Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
• Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
• Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
• Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.