INDIAN CHICKEN WITH CASHEW RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Set aside 2 tablespoons cilantro leaves for the rice. Puree the remaining cilantro leaves and stems, the serrano, garlic, 1/4 cup water, the lemon juice, 2 tablespoons coconut, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth, adding up to 2 tablespoons more water if needed.
- Toss the chicken thighs with half of the cilantro sauce on the prepared baking sheet; arrange skin-side up. Season generously with salt and pepper. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.
- Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric and a few grinds of pepper; cook, stirring, until toasted, 30 seconds. Add the rice and cook, stirring, until well coated, 1 to 2 minutes. Add 1 1/2 cups water and 1/2 teaspoon salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
- Fluff the rice with a fork. Stir in the cashews, the remaining 2 tablespoons coconut and the reserved 2 tablespoons cilantro. Serve with the chicken; top with the remaining cilantro sauce.
Nutrition Facts : Calories 780, Fat 47 grams, SaturatedFat 13 grams, Cholesterol 190 milligrams, Sodium 530 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Protein 43 grams
ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, olive oil, yellow onion, poblano peppers, garlic cloves, low-sodium chicken broth, lime, canned cooked black beans, diced tomatoes, jasmine rice, salt, pepper, cilantro
Provided by Melissa Boyajian
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
- Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
- Add garlic and cook for an additional minute.
- Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
- Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
- Add chicken back to the pot. Add cilantro and combine.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 56 grams, Fat 24 grams, Fiber 8 grams, Protein 30 grams, Sugar 11 grams
CILANTRO CHICKEN AND RICE
I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.
Provided by JENNIFERK2
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 57.8 g, Cholesterol 60.9 mg, Fat 10.5 g, Fiber 5.4 g, Protein 30.8 g, SaturatedFat 1.8 g, Sodium 1539.9 mg, Sugar 7.2 g
ONE POT CILANTRO LIME CHICKEN AND RICE
This one pot cilantro lime chicken and rice is a healthy, easy weeknight meal made in one pot that the whole family will love!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- In a shallow baking dish, whisk together the olive oil, lime juice, salt, pepper, cumin, chili powder, paprika, garlic and cilantro.
- Add the chicken and turn it to coat with the marinade on all sides.
- Cover the dish tightly and refrigerate for at least 30 minutes and up to 4 hours.
- Heat a large skillet (with a lid) on the stove over medium heat.
- Place the chicken thighs, including the marinating liquid, into the hot skillet.
- Brown them, turning once to brown both sides, 2-3 minutes per side.
- Remove the chicken to a plate (leave any liquid in the pan).
- Add the chopped onion and red pepper to the skillet and saute for about 1 minute to soften.
- Add the rice and continue cooking, stirring, for one minute.
- Add the black beans and chicken broth and stir to combine.
- Return the chicken to the pot on top of the rice. It will be partially submerged in the liquid but not completely.
- Bring the liquid to a boil over medium heat, then reduce the heat to a simmer and cover the skillet.
- Cook at a simmer until the rice is tender, the chicken is cooked through, and most of the liquid has been absorbed, about 20 minutes. There will still be some liquid in the pot but this is okay!
- Serve with chopped fresh cilantro and chopped green onions.
Nutrition Facts : Calories 713 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 344 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 75 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1548 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
COCONUT CILANTRO CHICKEN AND RICE
I love the slight coconut taste, and came up with this after looking over a dozen recipes on here, and I felt a little more daring!
Provided by Miss Diggy
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown chicken in butter over medium high heat.
- Add onion and garlic, and saute for another 2 minutes.
- Add rest of ingredients, mixing well, and simmer for 5 minutes.
ONE-POT CHICKEN & CILANTRO LIME RICE RECIPE
One-pot chicken & cilantro lime rice is as simple as it sounds. Pan-seared chicken thighs cooked in a dutch oven with fresh cilantro and lime jasmine rice.
Provided by Shawn Williams
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Pat chicken dry and season liberally all over with salt and pepper. Add 2-3 tablespoons of oil to a cold dutch oven. Swirl to coat the bottom of the pot. Arrange chicken, skin side down, and turn to medium heat.
- Cook chicken, undisturbed, until the skin is golden and easily releases from the pot, about 8-10 minutes. Flip thighs and cook 3-5 minutes longer. Transfer chicken to a plate and remove pot from the heat for 2-3 minutes to cool. If there is a lot of excess juice and oil in the pot, you can discard some if you'd like. Leave a little behind for flavor.
- Return dutch oven to the heat and turn to low. Melt butter and then add garlic, simmering for 1 minute. Add rice and stir to coat in butter. Season with salt and pepper to taste.
- And 3 cups of water and mix. Nestle chicken back into the rice mixture skin side up. Increase heat to medium and bring liquid to a simmer. As soon as it bubbles, cover pot, reduce heat to low, and cook for 25 minutes. Remove from heat and let chicken and rice sit for 10 minutes with the lid on.
- Remove chicken from the pot and add lime juice and cilantro. Mix well with a fork and serve with chicken.
Nutrition Facts : ServingSize 1 thigh, 1 cup rice, cooked, Calories 606 calories, Sugar .06g, Sodium 403mg, Fat 32.1, SaturatedFat 11.1g, Carbohydrate 57.8, Fiber 1.6g, Protein 21.7g, Cholesterol 113mg
CHICKEN CILANTRO
Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.
Provided by Ds R.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g
GRILLED CHICKEN CILANTRO LIME RICE BOWL
Grilled Chicken Cilantro Lime Rice Bowl is an easy recipe your whole family will love made with Vigo Cilantro Lime Rice!
Provided by Lise Sullivan Ode
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Create four rice bowls with the above ingredients. Divide the chicken, beans, rice, tomatoes, cheese and corn evenly between four bowls. Squeeze lime juice on top.
- Garnish with fresh cilantro.
- Add Ranch Dressing and serve.
Nutrition Facts : Carbohydrate 90 g, Protein 58 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 147 mg, Sodium 577 mg, Fiber 13 g, Sugar 5 g, Calories 842 kcal, UnsaturatedFat 10 g, ServingSize 1 serving
CILANTRO LIME CHICKEN & VEGGIE RICE MEAL PREP RECIPE BY TASTY
Here's what you need: oil, boneless, skinless chicken breast, salt, pepper, lime, fresh cilantro, red bell pepper, red onion, garlic, riced cauliflower, corn, chili powder, black beans, lime
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.
- Add lime juice and cilantro. Stir to combine. Remove chicken from pan, place on a plate, and set aside.
- Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.
- Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.
- Distribute black beans, chicken, and cauliflower mixture evenly between 4 containers. Top with a wedge of lime.
- This meal prep can be refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 35 grams, Fat 12 grams, Fiber 10 grams, Protein 44 grams, Sugar 6 grams
More about "cilantro chicken with rice food"
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4/5 (2)Total Time 40 minsServings 8
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3/5 (41)Category Entrées
- 1. In a blender, purée cilantro, onion, garlic, both chiles, oregano, cumin seeds, allspice, 1 tablespoon salt, 1 teaspoon black pepper and 1/2 cup water. Add enough water (remaining 1-1½ cups) to measure a total of 3 cups liquid. Transfer cilantro mixture to a 6- to 8-quart pressure cooker.
- 2. Stovetop: Add chicken and bring to a boil over medium-high heat. Add rice and stir to combine. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat, quickly release pressure, and then remove lid.
- Electric: Add chicken and bring to a boil using the sauté function. Add rice and stir to combine. Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, and then remove lid.
30-MINUTE CILANTRO LIME CHICKEN AND RICE - GOOD FOOD BADDIE
From goodfoodbaddie.com
- In a small bowl, whisk together the ingredients for the marinade. Add the chicken thighs to the marinade and toss to evenly coat. Cover and let the chicken marinate in the fridge for at least 30 minutes.
- In a large oven-safe cast-iron skillet or pan over medium-high heat, add the cooking oil. Remove the chicken from the marinade and season the chicken with salt and pepper. Place the chicken on the skillet skin-side down and sear for 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and cook for 3-4 more minutes. Be sure to baste the chicken with the marinade while it is cooking.
ONE PAN CREAMY CILANTRO LIME CHICKEN AND RICE - CREME DE ...
From lecremedelacrumb.com
- Make the sauce: Put all ingredients in a high-powered blender or food processor. Puree until completely smooth, adding a tablespoon or two of water if needed to get a creamy pourable consistency.
- Pat the chicken dry with a paper towel. Season evenly on both sides with the chili powder and salt to taste.
- Heat a large (12-inch) deep skillet over medium-high heat until hot. Add 1 tablespoon of oil and the chicken. Cook until chicken is browned, 3-4 minutes per side. Transfer chicken to a plate and wipe out the skillet.
INSTANT POT CILANTRO LIME CHICKEN AND RICE - YAY! FOR FOOD
From yayforfood.com
- Place the sauce ingredients in a food processor and blend until the ingredients are well combined. Set aside.
- Set the Instant Pot to "sauté”. Pour in a tablespoon of olive oil and place the chicken thighs flat in a single layer into the Instant Pot (you will probably need to do this in 2-3 batches). Lightly brown the chicken on each side, about 2-3 minutes. Remove the chicken onto a plate and set aside.
ONE PAN CILANTRO LIME CHICKEN AND RICE WITH BLACK BEANS ...
From cookingclassy.com
- Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking.
- Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
- If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
ONE POT CILANTRO LIME CHICKEN & RICE - CREME DE LA CRUMB
From lecremedelacrumb.com
- Add butter to a large skillet (one that has a lid) and melt over medium heat. Once butter is melted, add chicken and cook 1-2 minutes on each side just until lightly browned. Transfer chicken to a plate.
- Add rice and garlic to pan and stir over medium heat for 1-2 minutes until garlic is fragrant. Add chicken broth, lime juice, cilantro, salt and black pepper. Place chicken on top of the rice. Reduce heat to medium-low, cover and cook 25 minutes or until rice is fully cooked and liquid is absorbed.
- While chicken and rice are cooking, make the sauce. Add all ingredients to a food processor or blender and pulse until smooth. Add more lime juice or a little more milk if needed til pourable.
CILANTRO LIME CHICKEN WITH RICE SKILLET - A KITCHEN ADDICTION
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- In a large skillet, saute chicken, onion, and garlic in olive oil over medium heat until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook for 1 minute.
- Carefully stir in chicken broth, lime juice, salt, pepper, and rice. Cover and bring to a simmer. Allow to simmer for 5-7 minutes, or until most of the liquid is gone.
- Stir in spinach, grated Parmesan cheese, cilantro, and lime zest. Cover, remove from heat, and allow to stand for 5 minutes.
CILANTRO CHICKEN WITH BEANS & RICE RECIPE | LAND O’LAKES
From landolakes.com
- Melt 2 tablespoons butter in 12-inch skillet until sizzling; add chicken, cilantro and garlic. Cook over medium-high heat, stirring occasionally, 9-10 minutes or until chicken is no longer pink. Remove chicken from skillet; keep warm.
- Melt remaining butter in same skillet; add onion. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until onion is softened.
CABBAGE, RICE AND CHICKEN (W/CILANTRO) - FOODIE CHICKS RULE
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- In a large skillet with enough depth to hold all the ingredients or in a large pot cook the chicken broth for 2 minutes, then add in the cubed chicken and cook for 5 minutes.
- Next, add in the brown rice, salt, 1/4 cup of the cilantro, zest of 1/2 of a lime and 1/4 of the lime, juiced.
- Cook on high, stirring occasionally for 15 minutes, or until the rice is tender and cooked through. Remove from heat and stir in remaining cilantro, then divide and serve.
CHICKEN AND RICE WITH CREAMY CILANTRO SAUCE RECIPE ...
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- Cook ChickenIn a large stockpot, cook whole chicken in two quarts of water with thyme, bay leaf, peppercorns, onion, and carrots.
- Bring the chicken to a boil and then turn heat down to medium and cover pot. Simmer for several hours, until you can easily remove a drumstick by tugging on it.
- When the chicken is done, remove it from the pot and allow it to cool before removing the skin and bones, and chopping the meat.
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- Add the chicken and cook stirring for a few minutes until all the sides develop some good color, remove to a plate.
CILANTRO RICE WITH CHICKEN RECIPE | MYRECIPES
From myrecipes.com
- To prepare rice, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms, green onion bottoms, ginger piece, and crushed garlic; cook 5 minutes, stirring frequently. Stir in rice, cumin, and chicken; cook 1 minute. Stir in broth; bring to a boil. Cover and bake at 350° for 25 minutes. Remove from oven; let stand, covered, for 10 minutes.
- To prepare sauce, place cilantro and next 5 ingredients (cilantro through peeled garlic clove) in a food processor or blender; process until smooth. Stir into rice mixture. Discard ginger piece.
CHICKEN AND RICE WITH CILANTRO-POBLANO SAUCE - MYRECIPES
From myrecipes.com
- Combine 1/4 cup green onions, cilantro leaves, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup broth, chile, and 1 garlic clove in a food processor; process until blended.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 cup onions, mushrooms, and remaining garlic clove to pan; sauté 2 minutes. Add cilantro mixture, remaining 1 1/4 cups broth, rice, 1/2 cup water, and cumin to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Add parsley to rice mixture; fluff with a fork.
- Heat remaining 1 tablespoon oil and butter in a large skillet over medium-high heat. Sprinkle chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; cut each chicken piece crosswise into 1/2-inch slices.
ONE PAN CILANTRO LIME CHICKEN AND RICE | GIMME DELICIOUS
From gimmedelicious.com
- Heat a large skillet on medium-high heat until hot for 2 minutes. Add olive oil to pan. Season chicken thighs with salt and pepper on both sides. Place chicken skin side down on pan and cook for 5-6 minutes or until golden and crispy. Flip and cook on other side for 5-6 minutes.
- Add onions to pan and cook along with the chicken until the onions are golden and soft (2-3 minutes). Stir in garlic, salt, pepper, cumin and paprika and cook for just 30 seconds. Add water and cover until water boil, slightly reduce heat and simmer chicken for 10 minutes. Add black bean and rice. Cover the skillet with the lid and simmer for 15 minutes, covered, until the rice is cooked through.
- Remove the chicken from the skillet. Mix in the 1 tablespoon of lime juice and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice.
CHICKEN CILANTRO LIME RICE SKILLET - MEXICAN RECIPES - OLD ...
From oldelpaso.com
- In 12-inch skillet, heat oil over medium heat. Add onions, bell pepper and garlic; cook 4 to 6 minutes, stirring occasionally, until softened. Add rice and seasoning mix, water, beans and green chiles; stir to combine. Heat to boiling; reduce heat to low. Cover and cook about 20 minutes or until rice is tender and liquid is absorbed.
- Remove skillet from heat; stir in chicken. Sprinkle cheese over top; cover and let stand 5 minutes or until cheese is melted. Garnish with green onions, and serve.
20-MINUTE CILANTRO CHICKEN (+ RICE AND BEANS!) - AVERIE COOKS
From averiecooks.com
- To the canister of a food processor fitted with the S-blade, add the cilantro, green onions, about 4 tablespoons olive oil, lime juice, salt, pepper, optional cayenne pepper, and mix on high speed until cilantro and green onions are broken down and mixture is emulsified.
- If necessary, add additional oil to get things moving in the food processor and until sauce comes together in a thick but pourable consistency. Taste and make any necessary seasoning adjustments if desired; set sauce aside.
- To a large skillet, add 2 tablespoons olive oil, chicken, season evenly with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
LOW-FODMAP ONE-POT CHICKEN WITH CILANTRO LIME RICE; GLUTEN ...
From rachelpaulsfood.com
- Pat chicken dry and season all over with salt and pepper (don’t skimp on the salt- it really provides flavor)
- Add 2-3 tablespoons of canola or olive oil to a cold large sized Dutch oven and tilt to coat the pot bottom
- Arrange chicken, skin side down, and turn to medium heat (you want to get the skin nicely browned)
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