Chicken Cilantro Recipes

Steps:

• Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
• In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
• Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

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.

Steps:

• Heat butter in a saucepan over medium heat.
• Add onion and garlic and saute until soft.
• Add chicken breasts and saute until golden brown.
• Add salsa verde, chicken broth and cilantro.
• Reduce heat to low and simmer for 3 to 5 minutes.
• Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.

Steps:

• In a small bowl, combine cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around chicken breast, leg and thigh. Rub cilantro mixture under skin. Rub any remaining mixture into the cavity. Drizzle with remaining 1 tablespoon oil. Sprinkle with paprika and pepper., Place chicken on wire rack with handles. Lower into inner pot of a large multi-cooker; add wine. Cover with glass lid. Press slow cook function; select poultry setting. Set to short cook time (4 hours). Start. , Remove glass lid. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to 25 minutes. Start. Chicken should reach 170°-175° and be lightly browned. If desired, sprinkle with flaked sea salt before serving.

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.

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.

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.

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Slice peppers crosswise into rings.
• Lightly saute in oil in large skillet.
• Remove peppers; drain on paper towels.
• Brown chicken on both sides in oil remaining in skillet.
• Place remaining ingredients in blender jar.
• Blend until smooth.
• Pour over chicken in skillet.
• Heat to boiling.
• Reduce heat; boil gently 5 minutes or until chicken is tender.
• Place chicken on serving platter.
• Arrange peppers on top.
• Serve with remaining sauce.

Steps:

• Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
• Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

Steps:

• Combine lime juice, oil, and honey in shallow dish.
• Dip chicken in lime mix.
• Coat chicken with tortilla crumbs.
• Place in ungreased 11x7 baking dish.
• Bake, uncovered at 350* for 25 minutes.
• Mix salsa and cilantro.
• Pour over chicken.
• Sprinkle with cheese.
• Bake for 6 minutes more.

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.