Cilantro Chicken and Rice
Mix spicy jerk seasoning, fresh cilantro, bell peppers, onions, and broth together with braised juicy chicken thighs and rice and you have a real crowd-pleaser. A flavorful Mexican stewed cilantro chicken and rice recipe.
First, we coarsely chop the onion; then do the same to the cilantro stems and leaves. Reserve 2 tablespoons of the chopped onion and some cilantro leaves for use later on. Then peel and chop 2 large garlic cloves and cut the green pepper into 1 inch pieces, removing the core and seeds.
In a blender, combine chopped cilantro, onion, and garlic to make a purée. Add broth concentrate, 1⁄2 teaspoon salt, and 1 cup water.
Pat chicken dry, and season all over with jerk seasoning and lightly dust with flour.
1 tablespoon oil in a medium pan on medium-high heat. Add chicken and cook, turning once, until golden, about 6 minutes total. Transfer to a plate.
Add peppers to pan and cook, stirring, until tender. It should take about 4 minutes.
Return chicken to pot, add sauce, scrape up any bits stuck to pan; bring to a boil. Cover simmer until chicken is tender and cooked through and sauce is thickened and flavorful, about 15 minutes.
Spoon rice into bowls; top with chicken and sauce. Garnish with cilantro leaves, onions, and lime wedges for color and Enjoy!
Tips for cooking chicken
Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.
Internal temperature is the best indicator for doneness: Typically you are told that chicken is safe to eat when its juices run clear, and the inside is no longer pink, and it registers at least 165°F in the thickest part of the meat. Checking the temperature is really the only solid method knowing when your chicken is fully cooked. If you keep cooking it past 165°F, the meat will most definitely dry out, so always use that as your best indicator.
When baking chicken breasts in the oven, dry-poach them: If you’re cooking chicken breast, in the oven you should use a method called “dry-poaching”. It involves covering the breasts with a piece of parchment paper or foil before placing it in the oven. This allows the chicken to baste in their own juices so they cook up to be tender and juicy.
What goes well with Chicken a nice Pinot Noir
Chicken goes great with a lighter-bodied Pinot Noir because it tends to be more acidic; it is not overwhelmed by the chicken flavors and washes it down just right. Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is French word for pine and black. As a go to rule the lighter the meat, the lighter the wine.
Cilantro Chicken and Rice with Bell Pepper & Lime
- iron skillet
What you need
- small bunch of cilantro
- 1 large yellow onion
- garlic use 2 large cloves
- 1 large green bell pepper
- 1 pkt broth concentrate
- 1 cup of jasmine rice
- 1 lb boneless skinless
- chicken thighs about 4 thighs
- 1 tbsp of jerk spice
- 1 lime
- coarse kosher salt
- all-purpose flour
- olive oil
- Prep ingredients Reserve a few whole cilantro leaves for step 6, then coarsely chop remaining cilantro stems and leaves. Trim ends from onion, then halve, peel, and coarsely chop. Very finely chop 2 tablespoons onion and reserve for step 6. Peel 2 large garlic cloves. Halve pepper, remove core, stem, and seeds, then cut into 1- inch pieces.
- Purée sauce: In a blender, combine chopped cilantro, coarse-chopped onion, and garlic. Add broth concentrate, 1⁄2 teaspoon salt, and 1 cup water. (If using a pressure cooker: Combine chicken, sauce, peppers, jerk spice, and rice. Secure lid; set to 15 minutes on high. When done, turn off, and quickly release pressure, covering vent with a kitchen towel. Serve.)
- Make rice: If using the stovetop, rinse rice in a fine- mesh sieve until water runs clear. Transfer to a small saucepan and add 1 1⁄2 cups water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until water is absorbed and rice is tender, about 17 minutes. Fluff with a fork and let sit until ready to serve.
- Prep chicken: Pat chicken dry, then trim excess fat if necessary. Season all over with jerk seasoning and dust lightly with flour, tapping off the excess.
- Start braise: Heat 1 tablespoon oil in a medium pot or Dutch oven over medium-high. Add chicken and cook, turning once, until golden, about 6 minutes total. Transfer to a plate. Add peppers to pot and cook, stirring, until crisp-tender, about 4 minutes.
- Finish & serve: Return chicken to pot, add sauce, scrape up any bits stuck to pan; bring to a boil. Cover partially, simmer until chicken is tender and cooked through and sauce is thickened and flavorful, about 15 minutes. Cut lime into wedges. Spoon rice into bowls; top with chicken and sauce. Garnish with reserved cilantro leaves, chopped onion, and lime wedges. Enjoy!