Best Chicken And Corn With Fiery Cilantro Mint Sauce Recipes

Chicken Street Corn Skillet image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

3 cups shredded rotisserie chicken (from 1 large)
2 cups frozen, roasted corn with peppers and onions
4 ounces cream cheese, softened
1/2 cup mayonnaise
One 4-ounce can chopped green chiles, not drained
2 cloves garlic, pressed
2 green onions, sliced
2 tablespoons salted butter, melted
1 mounded tablespoon chili powder, plus more for sprinkling
1/2 cup plus 2 tablespoons sour cream
1/2 cup crumbled Cotija
1/2 cup chopped fresh cilantro
3 limes
One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions
2/3 cup shredded pepper jack cheese
Warmed tortillas and tortilla chips, for serving
Tomato Avocado Salad, recipe follows
1 cup halved cherry tomatoes
1 avocado, diced
2 green onions, sliced thin
2 limes, juiced
2 tablespoons olive oil
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F.
In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

Tandoori-Style Chicken with Cilantro-Mint Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20

Olive oil, for the grill
3/4 cup plain whole-milk Greek yogurt
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 1-inch piece ginger, chopped
1 shallot, chopped
2 cloves garlic, crushed
1 tablespoon garam masala
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1/2 teaspoon kosher salt
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper
2 cups fresh cilantro
1 cup fresh mint
1/3 cup coconut milk
1 small jalapeño pepper
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
Kosher salt

Steps:

Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree.
Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalapeño, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth.
Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
Top the chicken with the cilantro-mint sauce.

Chicken and Corn with Fiery Cilantro-Mint Sauce image

Number Of Ingredients 8

Fiery Cilantro-Mint Sauce
2 tablespoons unsalted butter
1/4 medium white onion, finely chopped
4 cups corn kernels (about 4 medium ears)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin
1 tablespoon olive oil or vegetable oil
4 boneless skinless chicken breast halves

Steps:

1. Prepare the cilantro-mint sauce. Cover and refrigerate. Melt the butter in a large nonstick skillet, over medium heat, until it foams. Cook the onion, stirring, until softened, about 3 minutes. Add the corn and cook until tender, about 5 minutes. Season with 1/4 teaspoon of the salt and cumin. Set aside off heat. 2. In another large skillet, heat the oil over medium heat until it shimmers and cook the chicken 4 to 5 minutes per side, or until browned on the outside, firm to the touch, and no longer pink inside in the thickest part. To serve, place 1 chicken breast in the center of each of 4 plates. Top each breast with some of the sauce. Spoon the corn equally around the chicken on each plate. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves