Name: Chicken Cilantro
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Red onion, coarsely chopped - 1; Skinless, boneless chicken breast halves - chopped - 4; Fresh cilantro, chopped - 1 bunch; Garlic - ½ head; Water - ⅓ cup; Hominy, drained - 1 (15.5 ounce) can; Uncooked long grain white rice - 1 cup; Chicken bouillon - 1 cube; Salt to taste - 1 cube; Freshly ground black pepper - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Cilantro

1. Vegetable oil - 1 tablespoon

2. Red onion, coarsely chopped - 1

3. Skinless, boneless chicken breast halves - chopped - 4

4. Fresh cilantro, chopped - 1 bunch

5. Garlic - ½ head

6. Water - ⅓ cup

7. Hominy, drained - 1 (15.5 ounce) can

8. Uncooked long grain white rice - 1 cup

9. Chicken bouillon - 1 cube

10. Salt to taste - 1 cube

11. Freshly ground black pepper - ¼ teaspoon

How to cook deliciously - Chicken Cilantro

1. Stage

Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.

2. Stage

Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.

3. Stage

Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.