Chicken And Cilantro Bites Food

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CHICKEN SATAY BITES



Chicken Satay Bites image

Categories     Chicken     Ginger     Poultry     Bake     Christmas     Cocktail Party     Quick & Easy     Lime     Peanut     Cilantro     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 10

2 (6-inch) pita loaves with pockets, each cut into 8 wedges
2 tablespoons vegetable oil
1/4 cup crunchy peanut butter
1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons water
1 tablespoon chopped peeled fresh ginger
1/2 teaspoon Tabasco or other hot sauce
1/4 teaspoon salt
2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.

CARIBBEAN COCONUT-CHICKEN BITES



Caribbean Coconut-Chicken Bites image

Treat them to fine Caribbean-style cuisine! These tasty appetizers feature chicken, avocado slices and fresh lime juice.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 18 servings.

Number Of Ingredients 9

1/4 cup vanilla low-fat yogurt
1/8 tsp. lime zest
1/2 tsp. fresh lime juice
1/8 tsp. Caribbean seasoning
36 round buttery crackers
1/2 avocado, cut into 36 thin slices, then cut in half
1/2 lb. cooked boneless skinless chicken breasts, thinly sliced, cut into 36 pieces
2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
1 Tbsp. chopped cilantro

Steps:

  • Mix first 4 ingredients. Refrigerate 20 min. or until ready to serve.
  • Top crackers with avocados, chicken, yogurt mixture, coconut and cilantro.

Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

CHICKEN AND CILANTRO BITES



Chicken and Cilantro Bites image

These are wonderful as an appertizer, But you could make a meal with some coleslaw or salad, and crusty Bread, the recipe also has a quick , easy, dipping sauce.This recipe is from Dash Recipes

Provided by Shelia Tucker

Categories     Other Snacks

Number Of Ingredients 11

1 lb ground chicken ( not all white breast meat )
1 egg
1/2 c chopped cilantro
2 chopped scallions
2 tsp asian sesame oil
1 tsp salt
3/4 c cornstarch
FOR DIPPING SAUCE -
1/4 c soy sauce
1/4 c rice vinegar
may add a little chili sauce, if desired to your taste

Steps:

  • 1. Combine Ground Chicken, egg, Cilantro,scallions,sesame oil and salt, Mix well and form into 1 inch Balls, Roll in the cornstarch, - Heat oil in pan over Medium High Heat , enough oil to fry as you would hushpuppies, Fry untill firm and Golden, About 2 or 3 minutes, Drain on paper towels and place on serving platter - serve with a dipping sauce if desired.
  • 2. To Make Dipping Sauce - Stir togeather, soy sauce and rice vinegar ( stir in Chili sauce if desired )

PORT AND PAPRIKA CHICKEN BITES



Port and Paprika Chicken Bites image

Portuguese and Spanish ingredients-inimitable port wine, paprika, cilantro, and olive oil-flavor this tapas-style dish. ***Marinating time is not included in prep time.****

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 garlic cloves
2 bay leaves
3 tablespoons port wine (ruby or tawny)
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons sweet paprika
1/2 teaspoon sea salt, plus more to taste
1 lb chicken thigh, boneless, skinless, cut into bite-size chunks (about 1-inch dice)
1/2 cup cilantro, chopped
1/2 cup onion, finely diced

Steps:

  • 1. Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively, chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
  • 2. Pour the mixture over the chicken, cover, and refrigerate for 1 to 2 hours.
  • 3. Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
  • 4. Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
  • 5. Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
  • 6. Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.

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