Coriander Chicken and Rice

    Coriander Chicken and Rice

    Recipe photo: Coriander Chicken and Rice
    1

    Coriander Chicken and Rice

    (43)
    1hr


    42 people made this

    About this recipe: This chicken dish is delicious and super-easy to make. Chicken is simmered with pureed coriander, hominy (hulled corn) and rice.

    Ingredients
    Makes: 6 

    • 1 tablespoon vegetable oil
    • 1 red onion, coarsely chopped
    • 4 skinless, boneless chicken breast fillets, chopped
    • 1 bunch fresh coriander, chopped
    • 1/2 head garlic
    • 75ml water
    • 440g tinned hominy, drained
    • 190g uncooked long grain white rice
    • 1 cube chicken stock
    • salt to taste
    • 1/4 teaspoon freshly ground black pepper

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. 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. Puree the coriander, garlic and 75ml water in a liquidiser 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. Mix the hominy, rice and stock cube into the pot. Bring to the 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.

    Ingredients

    Tinned hominy can be purchased in Hispanic speciality shops or online. If unavailable, use tinned sweetcorn instead.

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    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (33)

    by
    30

    I just made this recipe today for my boyfriend who loves cilantro and he was not that impressed. The concept is actually really good however in my opinion the recipe needs some tweaking. The reason for this is that the rice and hominy together in the same pot created a mush that was not at all attractive either tastewise or visually. My recommendation is either cook the rice separately and leave out the hominy (substitute corn) or make it into a soup. For the soup, I will only use 2 chicken breasts, half a cup of rice and I will not use hominy since the hominy and rice pretty much have the same consistency. Next time I plan on using corn and adding some lime juice, a little cayenne powder and also chicken stock instead of water. Also adding some chopped cilantro that has not been pulverized might be a good idea.  -  19 Jun 2005  (Review from Allrecipes US | Canada)

    by
    17

    I am an avid lover of garlic and cilantro, so it's no surprise that I thought this was fabulous. I actually ended up using almost double the amount of cilantro and garlic for the sauce. I seasoned the chicken with salt, pepper, and cumin before sauteing. My chicken was a little over-cooked in the end, so next time I'll be careful to really just lightly brown it before starting the 20-minute cook-time. Also, I HIGHLY recommend serving this with a squeeze of fresh lime juice. It really brought the flavors together.  -  09 Oct 2007  (Review from Allrecipes US | Canada)

    by
    10

    A very fresh tasting dish (if you like Cilantro!) I added a splash of lime juice and I served it over pasta instead of rice. I had a sprig of fresh cilantro and a thin wedge of lime as a garnish. I will definitely make this recipe again.  -  26 Feb 2004  (Review from Allrecipes US | Canada)

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