Cilantro Chicken Recipe (2024)

FAQs

How to cook with cilantro? ›

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick.

Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

Once the water is boiling, dip your bunch of cilantro into it just until it wilts. This shouldn't take more than a few seconds. You don't want to cook out the flavor of the herb, just kill off those decomposing enzymes.

A marinade adds both moisture and intense flavor to chicken breast. The longer you marinate, the better. Seal the chicken in your marinade for two to three hours minimum. However, overnight is ideal.

Herbs and lemon

Stuff the cavity with halved garlic cloves, lemon, and herbs (like thyme, sage, and rosemary); rub the chicken with butter or olive oil, and season generously with salt. You're good to go.

Yes, you should always season your chicken before cooking when it's raw. You can even do this up to 24 hours before if you have the time. Why? Because leaving the seasoning on your chicken overnight in the fridge will help it start to trap moisture in the chicken, which will make it nice and juicy once cooked.

Can chickens eat cilantro? ›

Chickens LOVE eating cilantro, which is a great source of vitamins A, C, and K. This herb can strengthen a chicken's immune system and can help aid bone support. Cilantro is a great source of antioxidants, and the seeds have anti-parasitic properties.

About Cilantro Uses, Pairings, and Recipes. The bright bold flavor of cilantro makes its home in the kitchens of Mexico, India, China and Southeast Asia. Add to stir-fries, salsa, guacamole, fajitas and curries.

When used in cooking, especially in soup or stew, cilantro should be added at the end of the cooking time to retain the integrity of its flavor.

The true taste of cilantro is best enjoyed fresh, however, if it must be cooked add it at the end of the cooking process. Overcooking cilantro is not recommended as heat quickly dissipates the flavor.

Cilantro stems are tender, flavorful, and — most importantly — edible. Chop them up right along with the leaves to add to recipes or whip them, like in this one here. This green cilantro sauce is best when served up at cookouts, right along with whatever you're throwing on the flame.