LIME CILANTRO RICE
Easy and delicious! Great with salmon, chicken, or turkey tacos.
Provided by Chris Beth S
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
- Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 12.7 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 28.5 mg, Sugar 0.6 g
PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)
This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
- Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
- Transfer mixture carefully to an electric blender and puree.
- Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
- Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g
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.
BILL'S PERUVIAN CHICKEN AND RICE
Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.
Provided by Bill Jol
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h38m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
- Transfer chicken mixture to a casserole dish.
- Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
- Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g
CILANTRO RICE
Provided by Aida Mollenkamp
Categories side-dish
Time 32m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.
- Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.
CILANTRO RICE
I found this recipe on smartsource.dom and revised it. It is unbelievably good; it's packed with flavour. If you are a cilantro lover, this is something you can't miss.
Provided by Izzy Knight
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat oil over medium high heat.
- Add onion and cook 2 minutes.
- Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
- Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
- Pour in broth and 1 can water and bring to a boil.
- Stir in chiles and salt.
- Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
- Stir in cilantro just before serving.
CILANTRO RICE
Borrowing from the fresh flavors of arroz verde and reminiscent of Chipotle's cilantro-lime rice, this simple dish is a low-effort, high-reward accompaniment to all good things, such as pork chops and crispy tofu. Though diced fresh onion could season the rice, onion powder is a savory bedrock with its concentration of umami, especially once bloomed in oil. This aromatic dish plays to the strengths of the cilantro plant: The stems cook with the rice, lending their peppery brightness, and the tender leaves confetti the dish for a final viridescent flourish.
Provided by Eric Kim
Categories grains and rice, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
- Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
- Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.
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