Cilantro is a wonderful herb that adds a delicious lemony flavor to several Mexican dishes. But why limit yourself to tacos or fajitas? Turns out cilantro makes a delicious sauce for chicken as well.
Cilantro is one of my favorite herbs. I use it as much as I possibly can, especially when I make tostadas, salsas or tacos. I don’t know what it is, there’s just something about the herb that brings a smile to my face. Maybe it’s the lemony flavor, maybe it’s the very distinctive smell. Whatever the reason, I just can’t get enough. But since I don’t make Mexican dishes every night, I don’t get to use the herb as often as I’d like. Thankfully Kristal over at Pier to Peer has a family recipe that sounded so heavenly, I just had to try it. I mean, it uses two bunches of cilantro. Two! And a recipe with that much cilantro was made for cilantro lovers like me.
- 2 bunches of cilantro
- 1 onion, chopped and divided
- 4 garlic cloves, minced and divided
- 1 cup chicken broth
- 1 banana pepper, finely chopped
- 1 tablespoon olive oil
- 4 chicken breasts
- Pull the leaves off all the cilantro stems and place in a food processor. Add half the onion, half the garlic and the whole pepper to the processor and pulse until well combined and finely chopped. With the processor running, slowly add the chicken broth until well combined and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the remaining onions and garlic and saute until tender, about three minutes. Add the chicken and cook until browned on both sides, about two minutes.
- Reduce the heat to low. Pour the cilantro mixture over the chicken and simmer, covered, until cooked through, about 10 minutes. Serve the chicken over rice and drizzle with the cilantro sauce.