Cilantro Chili Chicken Food

CILANTRO & CHILI CHICKEN

Steps:

• 1. Combine chilies, ginger, water soy sauce, white wine vinegar, and sugar in a deep pan, and simmer for 5 to 8 minutes.
• 2. Add the chicken, and cook, covered, for 35 minutes (turn the chicken twice).
• 3. Remove lid, and continue cooking until the chicken is cooked and completely covered with the chili sauce (about 25-30 minutes). Note: Keep an eye on this part of the recipe. The heat of the pan (even a few degrees) can change the cooking time.
• 4. Remove the chicken from the pan, and de-fat the sauce. Note: A good way to do this is to pour the sauce into a clear glass measuring cup or bowl, and let stand for about 5 minutes. The fat will rise to the top, and it will be easy to remove.
• 5. Return the de-fatted sauce to the pan, stir through the cilantro, and then return the chicken, and any juices into the sauce.
• 6. Warm on medium heat for about three or four minutes, and then plate. Place the leftover sauce into a small dish and serve with the chicken.
• 7. Plate/Present: Serve with steamed white rice, and a green veggie, like broccoli or green beans. A nice loaf of French bread with a plate of sweet butter wouldn't be amiss. Keep the loaf intact, and have your guests tear off a piece, when needed. That's called being rustic.
• 8. Additional Notes: If you're thinking of brining the chicken parts, don't. The chicken simmering in the sauce will keep it very moist. In addition, the brining process increases the salt in the meat, and when you combine that with simmering in soy sauce you'll wind up with overly salty chicken... I hate it when that happens. Although you can use any parts of the chicken, the recipe works best with dark meat, such as thighs or legs. If you're worried about the salt content, you can substitute low-sodium soy sauce. Keep an eye (two eyes if you can) on that sauce. Cooking times are approximations, based on the temperature of the pan. Once the sauce begins to thicken, it's close to being finished; whether you've met the prescribed time or not.

CILANTRO CHILI CHICKEN SKEWERS

Steps:

• Soak skewers in water for at least 20 minutes to prevent burning.
• Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnight if possible.
• Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a glaze.

CILANTRO CHILI CHICKEN STIR FRY

Steps:

• Bring a pan of water to the boil. Par boil the Broccoli, when just tender, remove to a bowl of COLD water. Repeat this with the Beans and Carrot until just Tender and again, cool immediately in COLD water and drain. Set these aside.
• Mix together the Seasoning Sauce in a bowl and set aside.
• In a bowl, add the Chicken, Ginger and Garlic and mix together.
• In a Wok or large skillet, add the Oil to a high heat. When hot, add the Onions and Peppers. Fry for about 2 minutes.
• Add the Chicken and Fry for 2 to 3 minutes, stirring often.
• Add the drained Vegetables to the Pan and fry for another 2 minutes.
• Pour in the Seasoning Sauce, chilies and Cilantro and cook for another minute or so.
• Make sure the chicken is cooked through.
• Serve on it's own or with Rice or Noodles if you prefer.

MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM

Steps:

• Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
• Add salsa,rice,oregano,and salt.
• Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
• Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
• Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
• CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

GRILLED CHILE-CILANTRO-LIME CHICKEN

Steps:

• Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

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.