Recipe by MECTE
"This flavorful chicken dish is simple to prepare but offers tremendous flavors. I served this with couscous and pan-fried okra. Delish!"
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1 (3 inch)
piece of fresh ginger, coarsely chopped
5 large cloves
garlic, coarsely chopped
skinless chicken leg quarters, separated into thighs and drumsticks
tomato, seeded and chopped
lightly packed cilantro leaves and stems
serrano chiles, or more to taste
plain Greek yogurt
water, or as needed
Okay y'all! I live in the heart of Cajun country down here in Louisiana. So i got tired of all this Cajun soul food. I decided to look up some recipes on here-ran across this one. Now i did almost everything different. All ingredients were used minus the tomato paste and plus a tomato. Now i marinated for six hours. Then when it was time to brown the chicken i used peanut oil instead of olive. I put it on medium high. And sprinkled a little sugar to help Brown the chicken. After the chicken was really browned on both sides i dumped inn the cilantr Mixture and ALL of the marinade!!! Then i dumped in some turmeric and cumin!! Also added extra Salt and water. I simmered for close to an hour till the chicken was very very tender, almost falling off the bone but not quite. Then last minute dumped inn the yogurt and simmered another ten minutes. Served over rice!! Look this is the bomb.com If you like a lot of flavor...here is the recipe. Please don't waste the marinade. It tastes great added in.
In my mind I thought it would taste better. Overall it was ok.
I used whole chicken breasts and the chicken turned out moist and tender. It wasn't red like the picture though. It ended up a brown sauce but still really delicious.
This had lots of flavor. I marinated about 4 hrs and it got into the chicken but not as much as I would have liked. Next time I'll go longer. I loved all the fresh ingredients that were used. The sauce was great and you could smell it through out the house as it cooked. I did have two small changes but I don't think it changed things much. I used 2 jalapenos instead of serrano peppers and a used a big hand full of cherry tomatoes for the tomato.
I thought it was great. The flavors melded and there was just the right amount of heat. I can see, however, that if less than good quality and fresh ingredients are used, it would be a bit bland.
I got creative with my substitutions but feel I kept the spirit of the recipe. As I don't care for cilantro; I used fresh parsley instead. The tomatoe and paste were switched to 1/2c salsa and sour cream for the yogurt. I also found I needed to add much more water than called for (1/2c or more) in order to have enough sauce.
I was searching for a chicken recipe that was out of the ordinary and this fit the bill to a "T". Great flavors!
Leftovers may taste better
I loved it. I doubled all the ingredients and skipped the yogurt. It was very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Cilantro Garlic Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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