Spicytexascilantrochicken Recipes

CILANTRO LIME CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, cilantro, salt, garlic and pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
• For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
• Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

LEMON CILANTRO CHICKEN

Steps:

• In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

SPICY LIME & CILANTRO SOUP

Steps:

• Place chicken stock, soy sauce, lime juice and Tobasco in a small sauce pan and simmer over low heat approximately 5 minutes.
• Add the desired pasta or vegetables and simmer until heated through.

SPICY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Arrange chicken in the baking dish. In a bowl, mix French salad dressing, salsa, and thyme. Pour evenly over chicken.
• Cover with aluminum foil, and bake 20 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, until chicken juices run clear.

SPICY CHICKEN SOUP

Steps:

• Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
• Serve soup warm, topped with scallions and cilantro.

SPICY TEXAS CILANTRO CHICKEN

Steps:

• In a small bowl combine 2 tablespoons of the lime juice, vinegar and oil; mix well.
• Place chicken in a shallow pan. Pour marinade over chicken, stir to coat.
• Cover dish with plastic wrap; refrigerate for at least 30 minutes. (go do some pilates or take a shower or something :D).
• Remove from fridge and add green pepper strips, red onion wedges and one jalepeno.
• Preheat the oven to 350. Bake for 25-30 minutes.
• Combine together 1/2 chopped red onion, 1 jalepeno pepper, remaining 2 tablespoons lime juice, chopped tomatoes and cilantro. Mix well.
• Remove chicken and veggies from heat and top with cilantro mixture.
• Serve with black beans and spanish rice.
• TIP: If you do not like spicy, seed the jalepenos first. The flavor will still be delicious.