recipe reviews for:

Chicken Cilantro

“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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Reviewed: Oct. 4, 2009

I have to give this 4 stars because I altered it quite a bit. My blender is broken so I just added crushed garlic and chopped cilantro after sauteeing the onions and chicken. I also added some red pepper flakes to spice it up a bit and then, because I wanted more of a one-pot meal, I added 1/2 c corn, about 1 cup black beans and a can of chopped tomatoes. I served it over noodles since I was out of rice. My husband and kids enjoyed it so that confirms that it's a keeper!

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Julie W

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Reviewed: Aug. 25, 2009

Wow, this was SO good! I used a lot more garlic and cilantro because I'm a huge fan of both. I omitted the salt and pepper at the end, and instead stirred in about a teaspoon of chili paste the last five minutes of cooking. I also omitted the hominy, as I didn't have any on hand. I wasn't quite sure if this was supposed to be a soup, or a dry rice-and-chicken combo. Mine was somewhere in the middle, but I thought it was great. With the additions I made, there was a perfect blend of spice and flavor. Hands down, I'll be making this again, thank you so much Ds R!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 11, 2009

I used corn (no hominy fans in this house!) and added juice from half a lime and this was a big hit. Also good with roasted garlic and a little half and half.

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WICHEESEHEADINWA

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Reviewed: Jan. 9, 2009

I made the vegetarian version of this recipe and made some changes overall. I used Quorn brand naked cutlets, lemon-infused olive oil instead of veg oil, and cooked the rice with veg bouillon in a rice cooker (no hominy). Both my husband and I thought this was very tasty.

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Reviewed: Jun. 30, 2008

Can't say I was super impressed. I don't care about the color of food, and it wasn't mushy or any of that. I also didn't care about the hominy/rice combo, or some of the other problems other people had. I just didn't think it was terribly exciting -- yes, there's lot of cilantro, but by itself just didn't really do much for me. But it also wasn't bad and I had a perfectly fine dinner. Just don't think I have much incentive to make it again.

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Erimess

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

Yum! Was trying to find something similar to MiCochina cilantro lime rice and came across this... delicious!!

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Kathy

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Reviewed: Nov. 28, 2007

I used corn instead of hominy (cannot stand hominy) and I cooked the rice separately (way more convenient). It was good but it was even better with the juice of one large lime. Nice recipe. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 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.

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SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 4, 2007

I made exactly as per the recipe, only I added a carrot into the puree mix. It was really easy and good. It wasn't mushy at all - be sure not to stir too much once the rice is in. I also garnished with more cilantro and a few squeezes of lime juice. Will make again.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Oct. 22, 2006

I used chicken broth instead of water in this recipe. We ate ALL of the leftovers! I've already told several people about it. Sooo good.

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Romo

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Reviewed: Jul. 7, 2005

LOVED this recipe! LOVED! So tasty. Very easy. Tried to stretch it once and added extra rice, made it like a casserole. Once added some whole cooked pinto beans, because I love them, and loved that variation too! Big hit with all of the family, from kids to grandpa.

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BZBMOMOF3

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Living In: Temecula, California, USA

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Reviewed: Jun. 19, 2005

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.

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SAILINGONINFINITY

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Reviewed: May 15, 2005

WONDERFUL! I made this two days ago, and my husband is already requesting it for dinner tonight!!!

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KC434

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Reviewed: May 5, 2005

I really enjoyed this dish. It was simple to make and tasted delicious. I didn't have hominy so I used corn and I thought it worked great. I did, however, want just a little more flavor or spice so I added some chili sauce. Thanks for sharing a great recipe.

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RIKELLE

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 7, 2005

I thought this was really yummy. It would be a great St. Patrick's Day tradition, since it is so very green! The only thing I added was a tsp. of ground cumin- gave it a little more flavor.

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Joelsjen

Cooking Level: Expert

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Reviewed: Mar. 20, 2005

We made this dish for St. Patrick's Day and enjoyed it very much. It certainly doesn't look good, but if you like cilantro and garlic, you'll like this. I used chicken broth in place of the water.

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MIST8SPAR10

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Reviewed: Jan. 24, 2005

This was excellent. The smell in the house was wonderful as I was cooking it. I actually have chicken breasts that I cook up and freeze with seasoning and onion. I just defrosted a bag and followed the recipe. I did add a bit more broth and Lawry's Seasoned Salt. This is a keeper! I'm hungry just thinking about it again!

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IBTOUGH

Cooking Level: Expert

Living In: Corona, California, USA

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Reviewed: Jan. 13, 2005

Added chicken broth versus water. Also squeezed in lime and dash of cayenne to give this a kick.

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VODKANTONIC

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Reviewed: Dec. 7, 2004

I love the flavor of cilantro so this dish was perfect. In fact, I have been searching for a version of Peruvian "arroz con pollo" and I'd say this would be it. The hominy adds a nice textural element. Next time I'd like to try browning my chicken separately from the onions, and trying thigh pieces instead. Otherwise, I wouldn't change much. Thank you!

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CHEFGROVER

Cooking Level: Expert

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Reviewed: Dec. 2, 2004

I make this recipe like a soup, adding more water, and I also add Oregano, and everyone that has tried this loves it. very easy to make and quick for a soup.

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