Rating: 2 stars 2
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This chicken tenders recipe is really good for lazy days, as you don't need a lot of preparation time. I love cilantro, and I even cooked this for people who don't and they loved it.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
10
Yield:
2 1/2 pounds chicken tenders
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Rice:

Directions

Instructions Checklist
  • Combine cilantro, garlic, jalapeno pepper, and lemon juice in a blender and process well. Set aside.

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  • Warm 2 tablespoons oil in a large skillet over medium heat. Add cumin seeds and fry until brown, about 1 minute. Add chicken and fry until no longer pink in the middle and juices run clear, 5 to 10 minutes.

  • Pour in cilantro mixture and increase heat to medium-high. Add cumin powder, salt, and cayenne pepper. Cook until juices evaporate and sauce thickens slightly, 3 to 5 minutes, making sure to stir frequently to prevent burning. Add bell peppers and cook for 10 minutes more.

  • Meanwhile, heat 1/2 tablespoon oil in a large saucepan over medium heat. Add cinnamon stick, bay leaf, and cumin seeds. Add water, rice, and salt. Bring to a boil. Reduce heat to low and cover. Simmer until water is absorbed and rice is tender, 15 to 20 minutes.

  • Serve chicken over cooked rice.

Nutrition Facts

310 calories; protein 27.1g; carbohydrates 33.1g; fat 6.9g; cholesterol 64.6mg; sodium 433.8mg. Full Nutrition
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