Cilantro, garlic, and lime juice make a great team—their flavors are the foundation for this South American-inspired chicken dish. Round out your meal with fried saba or grilled vegetables.
Chicken with Cilantro Recipe
Cilantro, garlic, and lime juice make beautiful flavors together in this South American-inspired dish.
Ingredients
Chicken with Cilantro Ingredients
- 1 Cup cilantro (wansoy) (leaves), chopped, plus more for garnish
- 1 clove Garlic minced
- 7 tablespoons olive oil divided
- Salt to season
- 4 Chicken use boneless chicken thighs
- 1/3 Cup white onion minced
- 2 cloves Garlic minced
- 1/4 Cup celery minced
- 1 1/2 cups jasmine rice uncooked
- 1/2 Cup canned kidney beans drained
- 3 1/4 cups chicken stock
Instructions
- Place cilantro, garlic, lime juice, and 4 tablespoons olive oil in a food processor. Blend until smooth then transfer to a bowl. Season to taste with salt and pepper.
- Place chicken in a separate bowl. Pour 1/4 cup of the cilantro mixture over the chicken and mix. Marinate for at least 1 hour in the refrigerator.
- Heat 2 tablespoons oil in a heavy-bottomed casserole or Dutch oven. When almost smoking, sear chicken, skin side down. Cook until skin is browned, about 2 minutes. Turn over and cook for 2 more minutes. Transfer chicken to a plate and set aside.
- Heat remaining oil in the same pan. Sauté onions, garlic, and celery over medium-low heat for 3 to 4 minutes, or just until tender but not brown.
- Add rice and sauté until grains are coated well with oil and vegetables. Add beans and mix well.
- Add chicken stock and remaining cilantro mixture; mix well. Let rice boil over medium heat then reduce heat to low. Cover with a lid and allow to simmer gently until almost dry, about 20 minutes.
- Lay chicken on top of rice, cover, and cook for another 6 to 8 minutes. Turn off heat and allow rice to settle for 5 to 8 minutes.
- Spoon rice onto a plate and top with chicken. Garnish with cilantro leaves.
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