Cilantro Chicken Food

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 GRILLED CHICKEN BREAST

Steps:

• Preheat a grill or grill pan over high heat.
• Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
• Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
• In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.

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.

CILANTRO-LIME CHICKEN

Steps:

• Mix seasoning with fresh lime juice and oil together in a bowl.
• Place chicken in a reseable plastic bag and pour marinade to coat chicken breast well.
• Refrigerate 30 minutes or more. (I usually put this together in the morning and let it merry all day).
• Spray cooking oil on grill. Remove chicken from marinade, and discard.
• Grillchicken 10 minutes or until cooked through.

MANGO CILANTRO CHICKEN

Steps:

• 1. Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest and oil in a food processor and puree until smooth; add some water if too thick. Add salt and pepper to taste. You should have about 1 quart of marinade. Divide it in half.
• 2. Place the chicken and half the mango mixture in a plastic bag and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
• 3. Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes.
• 4. Preheat the grill to medium-high heat. Spray grill with cooking spray to prevent sticking. Remove the chicken from marinade, season with salt and pepper, and begin to grill slowly. Turn heat down to medium and cook for about 20 minutes, basting chicken constantly with remaining marinade. Discard marinade that was in contact with raw chicken; for the last 10 minutes of cooking, use only the stove sauce to baste the chicken. Cook chicken to an internal temperature of 165 degrees F.
• 5. Spoon some of the remaining marinade over the chicken as a sauce if needed.

CILANTRO LIME CHICKEN TACOS

Steps:

• Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
• Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
• Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

CILANTRO CHICKEN WITH GINGER

Steps:

• Preheat oven to 425 degrees F.
• Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl.
• Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat.
• Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil.
• Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin.
• The garlic should have roasted and can be squeezed over the chicken if desired.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

CILANTRO LIME CHICKEN

Steps:

• Make the marinade of garlic, cilantro, ground peppercorns, sugar, lime juice, fish sauce, soy sauce and sunflower oil.
• Blend well.
• Place chicken breasts with marinade in a shallow dish or resealable plastic bag, coating them well, and set in the refrigerator at least 1 hour and no more than 2, turning them from time to time.
• Preheat a ridged griddle pan or heavy non-stick frying pan and cook the chicken for 7-8 minutes each side until the chicken is cooked through.
• Serve hot or cold, garnished with cilantro leaves.

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.

CILANTRO CHICKEN

Steps:

• In a shallow bowl, combine the lime juice, oil and honey. Dip chicken in lime juice mixture, then coat with tortilla chips. Place in an ungreased 11x7-in. baking dish. , Bake, uncovered, at 350° for 25 minutes or until juices run clear. Combine salsa and cilantro; pour over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted.

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.

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.