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Cilantro Garlic Chicken

Cilantro Garlic Chicken

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MECTE

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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.
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Reviews

Victorious Victoria
3
5/29/2014

Okay y'all! I live in the heart of Cajun country down here in Louisiana. So i got tired of all this Cajun soul food. I decided to look up some recipes on here-ran across this one. Now i did almost everything different. All ingredients were used minus the tomato paste and plus a tomato. Now i marinated for six hours. Then when it was time to brown the chicken i used peanut oil instead of olive. I put it on medium high. And sprinkled a little sugar to help Brown the chicken. After the chicken was really browned on both sides i dumped inn the cilantr Mixture and ALL of the marinade!!! Then i dumped in some turmeric and cumin!! Also added extra Salt and water. I simmered for close to an hour till the chicken was very very tender, almost falling off the bone but not quite. Then last minute dumped inn the yogurt and simmered another ten minutes. Served over rice!! Look this is the bomb.com If you like a lot of flavor...here is the recipe. Please don't waste the marinade. It tastes great added in.

psusae
2
2/16/2014

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
1/18/2014

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.