French Chicken Thighs In Cilantro Sauce Food

SKILLET CILANTRO LIME CHICKEN THIGHS RECIPE

Steps:

• Combine cilantro lime sauce ingredients in a bowl, whisk until combined. Set aside.
• Season chicken thighs liberally with salt and pepper. Heat olive oil in cast iron skillet on medium heat. Once warm, add the chicken and sear for about 6-8 minutes. Flip and sear for an additional 6-8 minutes. See note below.
• Add the cilantro lime sauce, let sauce simmer until thickened, about 2-3 minutes. Flip the chicken in the sauce until well coated. Garnish with additional cilantro if desired and serve.

FRENCH CHICKEN TARRAGON

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

CILANTRO LIME CHICKEN THIGHS

Steps:

• In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

CILANTRO GARLIC CHICKEN

Steps:

• Place ginger, garlic, lemon juice, and 1/4 teaspoon salt into a blender; add 2 tablespoons water and blend until smooth. Place chicken pieces into a non-metallic bowl and pour ginger mixture over chicken. Rub ginger mixture into the meat, cover bowl with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
• In same blender pitcher (without rinsing), place tomato, cilantro leaves and stems, serrano chiles, tomato paste, 3/4 teaspoon salt, and 2 tablespoons water. Blend until smooth.
• Heat olive oil in a large, heavy nonstick pot with a lid over high heat. When oil is very hot, place chicken pieces with ginger marinade into pot; fry, turning chicken occasionally, until light brown on all sides, about 10 minutes. Pour cilantro mixture from blender over chicken. Cook, stirring often, until sauce thickens and oil separates, about 10 minutes.
• Spoon yogurt into pot, cooking and stirring until yogurt is blended into sauce, 4 to 5 minutes. Sauce will be thick and edged with oil. Cover, reduce heat to low, and cook until chicken is tender and no longer pink inside, 10 to 15 minutes. If sauce seems too thick, thin with 1 tablespoon water or as needed.

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 grill the chicken thighs 4 minutes per side or until done.
• For the sauce, add canola oil to a saute pan over medium heat. Add the ginger, lime zest, juice, garlic, red pepper flakes and chicken stock. Stir well to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer 2 minutes.
• Place the cooked noodles in a large serving bowl and add sauce, carrots and peanuts - toss well. Add the cilantro chicken and serve.

FRENCH CHICKEN THIGHS IN CILANTRO SAUCE

Steps:

• Heat oil on large nonstick frying pan.
• Add thighs in one layer and saute them over medium to high heat for 4 minutes on each side, until nicely browned.
• Remove the chicken to a platter.
• Add the onions to the drippings in the skillet.
• Saute for 1 minute.
• Stir in the garlic, wine, and cilantro stems and saute for 10 seconds longer.
• Return chicken to frying pan, add salt and pepper, and bring surrounding liquid to a boil.
• Cover the pan, reduce heat, and bring to a slow boil for 15 minutes.
• Stir in cilantro leaves.
• Serve 2 chicken thighs per person.

CILANTRO LIME CHICKEN THIGHS

Steps:

• Add all of the ingredients, except the chicken thighs, to a small mixing bowl and whisk until well combined.
• Next, add the chicken thighs to a large mixing bowl. Pour the marinade over the chicken and use kitchen tongs to toss the chicken until it is well coated in the marinade. Let the chicken marinate for 15 minutes uncovered or for up to 2 hours, covered, in the fridge.
• Heat a skillet over medium-high heat. Once the skillet is hot, add a teaspoon of oil to the pan. Next add the chicken thighs and cook for five to six minutes per side or until no longer pink and the internal temperature reaches 165 degrees.
• Once the chicken is finished cooking, transfer it to a serving dish. Squeeze extra fresh lime juice and sprinkle chopped cilantro over the chicken before serving. Enjoy!

PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE

Steps:

• For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
• When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
• Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
• While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
• Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.

KETO SHEET PAN CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 400F / 200c / 180 fan.
• Season chicken thighs with salt and pepper.
• Heat 1 tbsp of olive oil in large non-stick frying pan. Cook the thighs skin side down for about 4 - 5 minutes on a medium heat or until the skin is golden and crisp and the meat is nicely seared. Note: the thighs will not be cooked through at this stage.
• Transfer the thighs to a non-stick baking tray, skin side up. Cook for 20 minutes.
• Meanwhile, place all the ingredients for the cilantro lime sauce into a small food processer blender and blitz until smooth. Set aside.
• Chop all the vegetables. Drizzle in 1 tbsp of olive oil. Once the chicken has been in the oven for 20 minutes, add the cauliflower, peppers and fennel and roast for a further 5 minutes.
• Add about half the sauce to the chicken, basting the top and bottom, tossing a little through all the veggies too. Add the zucchini and tomatoes. Roast 25- 30 minutes. Add the artichokes for 5 further minutes or until the chicken is fully cooked through and the veggies are soft.
• Brush with a little more sauce to serve and serve the rest on the side.
• RECIPE NOTE: Cooking times will vary slightly depending on how big your chicken thighs are. Option to cook for slightly less if your thighs are on the small side or shred the meat and crisp it up if you like your meat super well done and crispy.
• Storage: Tupperware for up to 3 days

CHICKEN THIGHS WITH CILANTRO SAUCE RECIPE - (4.4/5)

Steps:

• 1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 tsp salt. Add chicken to pan; sauté 6 minutes or until browned. Turn; sauté 4 minutes or until chicken is done. Place chicken on a platter. 2. Combine remaining 1/4 tsp salt, shallots, and garlic in a mortar and pestle; smash mixture, cilantro, and remaining ingredients. Spread 1 1/2 tsp cilantro mixture over each chicken thigh.