Chicken Cilantro Recipe -
Chicken Cilantro Recipe
  • READY IN 1 hr

Chicken Cilantro

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Oct 09, 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.

Most Helpful Critical Review
Mar 04, 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.

Feb 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.

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!

Jul 07, 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.

Apr 04, 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.

Apr 07, 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.

Dec 07, 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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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 386 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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