Best Orange Cilantro Smothered Chicken Recipes

ORANGE-CILANTRO SMOTHERED CHICKEN

ORANGE-CILANTRO SMOTHERED CHICKEN image

Categories Chicken Roast Quick & Easy Dinner

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 boneless, skinless chicken breasts cut into 2 inch chunks
1/2 cup chicken broth
1/2 cup orange marmalade
2 Tbs. brown sugar
1/2 tsp. each red pepper flakes, sale, ground black pepper
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 400 degrees. In a large, oven-safe skillet, mix together chicken broth, marmalade, brown sugar, red pepper flakes, salt, black pepper, and cilantro. Bring to a boil and cook until reduced by half. Add chicken turning to coat, then place skillet in the oven and cook for 20-25 minutes.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

Ingredients

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.

MOROCCAN CHICKEN SMOTHERED IN OLIVES

Moroccan Chicken Smothered in Olives image

Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors - ginger, turmeric, cumin, Spanish sweet paprika, briny olives - are far more exciting. If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it. You're still going to fall in love with this dish.

Provided by Alex Witchel

Categories dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup salt, for brining (optional)
1/2 cup sugar, for brining (optional)
8 chicken thighs with bone, skin removed and discarded
2 onions, peeled, halved and sliced
1 teaspoon ground ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon Spanish sweet paprika
4 cloves garlic, peeled and chopped
3/4 cup chopped fresh cilantro leaves
2 cups low-sodium chicken broth
11 ounces pitted green olives in brine, like Goya's, drained
Juice of 1 lemon

Steps:

To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water. Stir until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, rinse, and drain again before using.
In bottom of a large flameproof casserole, arrange onions and top with chicken pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
Place over high heat to bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1499 milligrams, Sugar 4 grams, TransFat 0 grams