Chicken And Rice With Cumin And Cilantro Recipes

Steps:

• Brown chicken in butter over medium high heat.
• Add onion and garlic, and saute for another 2 minutes.
• Add rest of ingredients, mixing well, and simmer for 5 minutes.

Steps:

• Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
• Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender.
• Pour in chicken broth. Mix in remaining ingredients. Bring to a boil.
• Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

Steps:

• Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
• Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
• Store in the refrigerator for 2-3 days.
• When ready to eat, shake well to combine.
• Enjoy!

Steps:

• In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
• Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
• Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
• Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
• Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.

Steps:

• In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
• Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
• Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
• Add garlic and cook for an additional minute.
• Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
• Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
• Add chicken back to the pot. Add cilantro and combine.
• Serve immediately.
• Enjoy!

Steps:

• Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
• Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
• Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
• Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

Steps:

• Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
• Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.