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: Apr. 23, 2012

I took the idea of blending cilantro and garlic together and added one Serrano pepper for kick also, I used chicken brother not water. Cooked the onion, threw in the chicken (cubed) after being seasoned with cumin, pepper, and salt. Cooked the chicken 3/4 done, added the cilantro puree and then pulled the chicken out and set it aside. On another burner, I cooked quinoa, not rice. Set the skillet back on medium heat with oil and threw in carrots, onions, and bell peppers- cooked 1/2 done then I threw in the 3/4 cooked quinoa, chicken, and mixed it all up, pulled it off the burner after a few minutes and enjoyed.

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kathleenr

Reviewed: Sep. 15, 2011

This was a great base recipe! I did follow other reviews and added cumin and lime. I also used corn instead of hominy and I added black beans to make it more of a Mexican soup. I love cilantro, but I was still a little concerned about the amount used, but it was wonderful!

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pnutmommy

Cooking Level: Intermediate

Living In: Three Rivers, Michigan, USA

Reviewed: Apr. 18, 2011

eh, not so much. Okay for one meal. Nobody was interested in the leftovers. Sorry.

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JBARBUTO

Reviewed: Sep. 5, 2010

I just cooked this for dinner and my husband and I loved it. I doubled the chicken and hominy and used chicken stalk instead of plain water, simply delicious. Fresh lime is also a must! I can't wait to make it for the whole family.

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neesa2424

Cooking Level: Intermediate

Reviewed: Jun. 6, 2010

This was a great recipe! The ease of making this dish and the bold flavors is wonderful! I did make a few slight changes: I used brown rice and cooked it seperately ahead of time. I seasoned my chicken with Tony Chacheres, garlic powder and pepper and sauteed it with the onions and olive oil. I used corn instead of hominy and I also added cayenne pepper to the dish to taste. Once chicken had simmered in the cilantro sauce, I added the rice and corn and simmered the flavors and then cooked out the additional moisture to give the dish a dirty rice consistency. Great with lime, but doesn't necessarily need it. Excellent, excellent, excellent!

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SWEETSAP

Reviewed: Apr. 21, 2010

I am giving this recipe 4 stars because, although delicious the night it was made, the reheated leftovers were, well, gross.

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Reviewer:

Alisin99

Reviewed: Apr. 17, 2010

My husband stated "very tasty" surprisingly after taking a bite. We all liked it. I substituted 1 can chicken broth instead of the cube chicken bouillon and water, used brown rice, and corn instead of hominy. Thought it had good flavor, though would have definitely added some lime juice if I had had some on hand and maybe cayenne pepper next time around.

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mommamary

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

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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Reviewer:

MBKRH

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

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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