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Best Ever Cilantro Chicken BigOven - Save recipe or add to grocery list Yum
This Cilantro chicken is a keeper for us. I love making this recipe because it is healthy, quick and punch full of flavor.
Servings
Ingredients
Blended Ingredients:
For the Rice:
Servings
Ingredients
Blended Ingredients:
For the Rice:
Instructions
  1. Put all of the blended ingredients into a blender and blend until fine. Set aside / reserve 5 tbsp for the rice.
  2. Marinade the chicken in a zip lock bag for 2 hours in the fridge for best results or you could cook it right away. I’ve done that before and it is still delicious.
  3. To bake the chicken, prepare a large baking pan lined with tin foil and then baking paper on top of it. Lay the chicken pieces on the baking pan and bake at 425°F to caramelized the top for 20-25 mins until cooked or temperature reads 165°F.
  4. While the chicken is baking, cook the rice. Put butter in a pot until melted, cook the bell pepper (if using) and the reserved blended ingredients until fragrant for about 30-40 seconds and deglaze with chicken stock. Put the rice in, stir until well mixed. Bring to a boil, cover with a lid and off the heat. Rice should be ready in 10 mins.
  5. When the chicken is cooked, there will be chicken au jus/dripping in the pan, put 6-8 tbsp of dripping in the cooked rice. Fluff with a fork. Serve with cilantro chicken.
Recipe Notes
  1. Instead of using olive oil, i blended the ingredients without it and marinated the chicken. Just before i put the chicken in the oven, i sprayed the surface with Butter Spray.
  2. Instead of baking, you can also use the broiler in the oven. Turn broiler on high, place the chicken near the rim of the baking paper, the apparent moisture from the chicken will prevent the paper from over burning. Broil chicken for about 15 minutes or until the thermometer reads 165 F on the thickest meat. If the surface of the chicken is browning too fast, switch the broiler mode to baking mode at 370 F to cook the chicken further.
  3. Always use a thermometer in the thickest part of the meat to check for doneness, it is never pretty to cut open the chicken or any meat to check if it’s cooked and will not look presentable on the dinner table. The juice will flow out as soon as you cut it and the meat will be dry. You should Always rest any meat 10-20 minutes right out of the oven (depending on the size), before serving or cutting. This is to let the juices reabsorb back into the meat making the meat more succulent and juicy.
  4. If you’re using uncooked rice. Melt 3 tbsp of butter in a pot, cook reserved blended ingredients until fragrant. Add in 2 1/2 cups rice, mix well and pour in 5 cups chicken stock, bring to a boil, lower the heat to simmer, stir, cover and cook for 20 mins or until rice is done. Do not open the lid while rice is cooking. Do not put the heat up too high or the bottom will burn due to the existing sugar. When rice is done, add in 6-8 tbsp of chicken au jus/dripping in the cooked rice.  Fluff rice with a fork, serve.
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