Cilantro Soy Paste Food
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
CILANTRO PASTE
Steps:
- Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice.
- Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze.
- USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.
CILANTRO SOY PASTE
This spiced Asian mixture makes a good marinade for chicken, shrimp or oily fish like bluefish, bass, tuna and swordfish. Cover with the paste for three hours before grilling and turn frequently. Before grilling over hot coals, wipe off excess marinade.
Provided by Molly O'Neill
Categories easy, condiments, dips and spreads
Time 5m
Yield One-half cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender. Process until smooth, stopping as needed to scrape sides of the blender.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 2641 milligrams, Sugar 1 gram
CILANTRO SALSA
Make and share this Cilantro Salsa recipe from Food.com.
Provided by Parsley
Categories Onions
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 74.5, Fat 4.2, SaturatedFat 0.6, Sodium 395.2, Carbohydrate 9.1, Fiber 2.4, Sugar 4.9, Protein 1.8
ASIAN CILANTRO SAUCE
This sauce is the perfect accompaniment to grilled fish, chicken, or meat.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- In blender, puree ingredients until smooth.
CILANTRO-POBLANO PASTE
Make and share this Cilantro-Poblano Paste recipe from Food.com.
Provided by DailyInspiration
Categories Lime
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Roast the poblano peppers directly over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer the poblanos to a paper bag and set aside to steam for 10 minutes. Using a small sharp knife, scrape off the blackened skins and remove the cores, seeds and stems. Finely dice the poblanos.
- In a food processor, blend the garlic and cilantro to a coarse paste. Add the poblanos, miso, soy sauce, lime juice and zest; process until a chunky paste forms. Use or refrigerate in an airtight container for up to one week.
Nutrition Facts : Calories 251.4, Fat 6.8, SaturatedFat 0.7, Sodium 711.7, Carbohydrate 46, Fiber 18.2, Sugar 0.5, Protein 11.7
ASIAN NOODLES WITH GINGER-CILANTRO SAUCE
Categories Food Processor Ginger Herb Pasta Side Quick & Easy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
- With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.
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