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Chicken Cilantro

Chicken Cilantro

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Ds R.

Ds R.

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

SAILINGONINFINITY
28

SAILINGONINFINITY

3/4/2006

I just made this recipe today for my boyfriend who loves cilantro and he was not that impressed. The concept is actually really good however in my opinion the recipe needs some tweaking. The reason for this is that the rice and hominy together in the same pot created a mush that was not at all attractive either tastewise or visually. My recommendation is either cook the rice separately and leave out the hominy (substitute corn) or make it into a soup. For the soup, I will only use 2 chicken breasts, half a cup of rice and I will not use hominy since the hominy and rice pretty much have the same consistency. Next time I plan on using corn and adding some lime juice, a little cayenne powder and also chicken stock instead of water. Also adding some chopped cilantro that has not been pulverized might be a good idea.

SALLYCAT
16

SALLYCAT

10/9/2007

I am an avid lover of garlic and cilantro, so it's no surprise that I thought this was fabulous. I actually ended up using almost double the amount of cilantro and garlic for the sauce. I seasoned the chicken with salt, pepper, and cumin before sauteing. My chicken was a little over-cooked in the end, so next time I'll be careful to really just lightly brown it before starting the 20-minute cook-time. Also, I HIGHLY recommend serving this with a squeeze of fresh lime juice. It really brought the flavors together.

KRISTENES
10

KRISTENES

2/26/2004

A very fresh tasting dish (if you like Cilantro!) I added a splash of lime juice and I served it over pasta instead of rice. I had a sprig of fresh cilantro and a thin wedge of lime as a garnish. I will definitely make this recipe again.

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