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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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cilantro

Slow Cooker Spiced Chicken Stew with Carrots

From everyday food

– 2 pounds carrots, peeled and cut into 1.5 in lengths
– 8 skinless, boneless chicken thighs (about 2.5 pounds)
– 1 garlic clove, thinly sliced
– 1 cinnamon stick, ground
– 1/2 tsp ground cumin
– 1/4 cup golden raisins
– 1/2 cup cilantro leaves
– 1/4 cup almond slivers

In a bowl, toss chicken, garlic, cinnamon, cumin, 1 tsp salt, 1/4 tsp pepper.

Place carrots in crockpot. Add chicken. Cover and cook on high for 4 hours (or low 8 hours).

Add raisins 15 minutes before completion.

Move to a serving dish, top with Cilantro and Raisins.

Serve with Couscous.

Marinated Salmon with Couscous

From Everyday Food

– 1 bunch cilantro, stems removed
– 3 garlic cloves, chopped
– 1-2 red jalapeno (or similar) peppers (seeded and chopped)
– 1.5 in piece fresh ginger, peeled and minced
– 1 tsp paprika
– 1 tsp ground cumin
– 1/4 cup plus 1 tbsp olive oil
– zest of 1 lemon
– 2 tbsp lemon juice
– 4 salmon steaks (6-8 oz each)
– 1 cup couscous

In a food processor, pulse cilantro, garlic, peppers, ginger, paprika, and cumin until fine. Add 1/4 cup oil and lemon juice, pulse to combine.

Arrange salmon in a 9×13 baking dish. Rub both sides with mixture. Cover and fridge 30 minutes.

Preheat oven to 375.

Bake salmon uncovered until opaque (12ish minutes).

Prepare couscous normally, then add lemon zest to finished couscous and stir.

Tequila Lime Chicken w/ Pasta

1 pound fettucine, cooked

2 tablespoons butter
1/3 cup fresh cilantro chopped
2 tablespoons garlic, minced
2 tablespoons jalapeno, minced
1/2 cup chicken stock
2 tablespoons tequila (maybe more?)
2 tablespoons lime juice (maybe more?)
3 tablespoons soy sauce
1.25 points chicken breast, sliced 1/2″ wide
1/2 red onion sliced finely
1 large bell pepper diced finely
1.5 cups cream

In medium sauce pan, melt two tablespoons butter. Add cilantro, garlic, and
jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock,
tequila, and lime juice. Bring to boil and reduce to paste like consistancy.
Set aside.

Pour soy sauce over sliced chicken breast. Set aside for 5 minutes. In a
medium frying pan, melt butter. Over medium-high heat, cook onion and pepper
until tender. Add chicken and soy sauce. When chicken is cooked, add tequila
paste and cream. Bring to boil gently until the sauce is slightly thickened.
Toss with pasta, garnish wil cilantro.

Ginger Lime Beef with Cilantro

Ingredients

  • 1 broccoli, cut into half bite sized chunks
  • Carrots, cut into 1/4″ x 2″ strips
  • 1 pound boned beef top sirloin, fat trimmed
  • 1/2 teaspoon salad oil
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons minced fresh ginger
  • 1/2 teaspoon hot chili flakes
  • 1/4 cup minced fresh cilantro

Preparation

1. Prepare vegatables you are looking for roughly 1:1 veggie/meat by
weight, skewed which every direction you prefer. Blanch the veggies. Or
just skip them altogether.

2. Rinse beef and pat dry. Cut across the grain into 1/16- to
1/8-inch-thick slices, then cut slices into bite-size pieces.

3. Pour oil into a 10- to 12-inch nonstick frying pan over high
heat. When oil is hot, add bell pepper and stir just until tender-crisp
to bite, about 3 minutes. Pour from pan into a bowl.

4. Add beef to pan and stir just until no longer pink, about 2
minutes. With a slotted spoon, transfer meat to bowl with pepper.

5. To meat juices in pan, add lime juice, honey, hoisin sauce, soy
sauce, ginger, and chili flakes. Boil over high heat, stirring often,
until mixture is reduced to about 1/3 cup, 5 to 6 minutes. Pour beef and
bell pepper back into pan and stir until hot, about 30 seconds.

6. Spoon beef stir-fry onto plates and sprinkle with cilantro.

Arroz Con Pollo

Originally from Cooks Illustrated Sep/Oct ’06

  • 6 medium garlic cloves, minced or pressed
  • table salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon plus 2 teaspoons distilled white vinegar
  • Groud black pepper
  • 8 bone-in, skin-on chicken thighs (3.5-4 pounds).
    Boneless skinless also work.
  • 2 tablespoons olive oil
  • 1 medium onion, choped fine (about 1 cup)
  • 1 small green pepper, stemmed seeded and chopped fine (about 1/4 cup)
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 cup fresh minced cilantro leaves
  • 1 (oz.) can tomato sauce
  • 1 3/4 cups low sodium chicken broth
  • 1/4 cup water
  • 3 cups medium grain rice
  • 1/2 cup olives, pitted and halved (manzanilla, green recommended)
  • 1 tablespoon capers
  • 1/2 cup jarred pimentos, cut into 2 by 1/4″ strips (I skipped this)
  • lemon wedges for serving.

Oven rack in middle, preheat to 350 degrees.

In a large bowl place garlic and 1 teaspoon salt.  Mix to make a smooth paste.  Add oregano, 1 tablespoon vinegar and 1/2 teaspoon black pepper to garlic paste.  Stir to combine.  Place chicken in bowl with marinade.  Coat chicken pieces evenly with marinade.  Set aside for at least 15 minutes.

Heat 1 tablespoon oil in Dutch over over medium heat until shimmering (we used a small stock pot, this meant having to switch to a glass casserole dish later for the oven).  Add onion, green pepper, and pepper flakes.  Cook stirring until vegetables begin to soften, 4-8 minutes. Add 2 tablespoons cilantro; stir to combine.  Push vegetables to sides of pot and increase heat to medium-high.  Add chicken to clearing in
center of pot, skin side down, in even layer.  Cook, without moving chicken, until outer layer of meat becomes opaque, 2-4 minutes.  Flip chicken and cook on second side until opaque.  (note, fully done chicken here will mean overcooked chicken later, so don’t do it).  Add tomato sauce, broth, and water.  Sit.  Bring to simmer, cover, reduce to medium-low, and simmer for 20 minutes.

Add rice, olives, capers, and 3/4 tsp salt, stir well.  Bring to simmer, cover, then move to oven (here is where you switch to a glass casserole if using a non-oven safe pot).  After 10 minutes, stir chicken and rice once from bottom up.  Return to oven, wait 10 minutes, then repeat, adding 1/4 cup water it rice appears dry or pot is beginning to burn. Return to oven, cook until rice has absorbed all liquid and is
tender, but still holds its shape and temperature of chicken registers 175, about 10 minutes longer.

Using tongs, remove chicken from pot, replace lid, and set pot aside. Remove and discard the chicken skin.  Pull meat of bones in large chucks.  Remove fat or dark veins from chicken pieces.  Place chicken in a large bowl and toss with remaining tablespoon olive old and 2 teaspoons vinegar, 2 tables spoons cilantro and pimentos.  Season with salt and pepper to taste.  Place chicken on top of rice, cover and let stand until warmed again.  Serve.

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