Shredded Chicken With Ginger And Cilantro Recipes

CILANTRO CHICKEN WITH GINGER

Steps:

• Preheat oven to 425 degrees F.
• Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl.
• Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat.
• Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil.
• Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin.
• The garlic should have roasted and can be squeezed over the chicken if desired.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

SLOW COOKER CILANTRO-LIME SHREDDED CHICKEN

Steps:

• Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
• Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
• Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
• (Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
• Cost me $5.56 for 3-4 meals worth of shredded chicken.

SHREDDED CHICKEN WITH GINGER AND CILANTRO

Steps:

• Set a steamer rack inside a wide 6- to 8-quart pot and fill bottom with water (not above rack), then bring to a boil.
• Arrange chicken in 1 layer in a shallow heatproof bowl small enough to fit just inside pot.
• Steam chicken in bowl on rack, covered with lid, until just cooked through, about 25 minutes. Remove bowl from pot using tongs. When chicken is cool enough to handle, coarsely shred, discarding skin and bones. Reserve liquid in bowl.
• Meanwhile, stir together lime juice, bean paste, red-chile oil, Sichuan-pepper oil, ginger, garlic, chile, salt, and 2 tablespoons reserved chicken liquid in a large bowl. Stir in chicken, cilantro, and salt to taste.