Cilantro Garlic Chicken

Cilantro Garlic Chicken

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 35 m
MECTE
Recipe by  MECTE

“This flavorful chicken dish is simple to prepare but offers tremendous flavors. I served this with couscous and pan-fried okra. Delish!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Place ginger, garlic, lemon juice, and 1/4 teaspoon salt into a blender; add 2 tablespoons water and blend until smooth. Place chicken pieces into a non-metallic bowl and pour ginger mixture over chicken. Rub ginger mixture into the meat, cover bowl with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
  2. In same blender pitcher (without rinsing), place tomato, cilantro leaves and stems, serrano chiles, tomato paste, 3/4 teaspoon salt, and 2 tablespoons water. Blend until smooth.
  3. Heat olive oil in a large, heavy nonstick pot with a lid over high heat. When oil is very hot, place chicken pieces with ginger marinade into pot; fry, turning chicken occasionally, until light brown on all sides, about 10 minutes. Pour cilantro mixture from blender over chicken. Cook, stirring often, until sauce thickens and oil separates, about 10 minutes.
  4. Spoon yogurt into pot, cooking and stirring until yogurt is blended into sauce, 4 to 5 minutes. Sauce will be thick and edged with oil. Cover, reduce heat to low, and cook until chicken is tender and no longer pink inside, 10 to 15 minutes. If sauce seems too thick, thin with 1 tablespoon water or as needed.

Share It

Reviews (7)

Rate This Recipe
psusae
2

psusae

I used whole chicken breasts and the chicken turned out moist and tender. It wasn't red like the picture though. It ended up a brown sauce but still really delicious.

keebdaisy
2

keebdaisy

This had lots of flavor. I marinated about 4 hrs and it got into the chicken but not as much as I would have liked. Next time I'll go longer. I loved all the fresh ingredients that were used. The sauce was great and you could smell it through out the house as it cooked. I did have two small changes but I don't think it changed things much. I used 2 jalapenos instead of serrano peppers and a used a big hand full of cherry tomatoes for the tomato.

JCray
2

JCray

I thought it was great. The flavors melded and there was just the right amount of heat. I can see, however, that if less than good quality and fresh ingredients are used, it would be a bit bland.

More Reviews

Similar Recipes

Easy Garlic Broiled Chicken
(1,088)

Easy Garlic Broiled Chicken

Garlic Roasted Chicken and Potatoes
(177)

Garlic Roasted Chicken and Potatoes

Creamy Cilantro Chicken with a Kick
(37)

Creamy Cilantro Chicken with a Kick

Chicken with 20 Cloves of Garlic
(38)

Chicken with 20 Cloves of Garlic

Easy Stovetop Chicken Teriyaki in Orange Ginger Garlic Sauce
(29)

Easy Stovetop Chicken Teriyaki in Orange Ginger Garlic Sauce

Garlic and Basil Baked Chicken Thighs
(11)

Garlic and Basil Baked Chicken Thighs

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 22.5 g
  • 35%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Garlic Broiled Chicken

>

next recipe:

Southern-Style Fried Chicken with Garlic Mashed Potatoes