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.



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


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

  • 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

310.1 calories; 27.1 g protein; 33.1 g carbohydrates; 64.6 mg cholesterol; 433.8 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
8.9.19 First, a recommendation. Try to get your chicken tenders as evenly thick as possible, flattening out a bit if necessary, so they all cook at the same time. There were a number of things that just didn’t work for me with this recipe. The recipe tells you to add the cilantro mixture to the browned chicken tenders, and “…cook until juices evaporate and sauce thickens, about 5 minutes.” Well, there is no juice to cook down, and once the cilantro mixture hits the medium-high skillet, it sticks immediately, starts to burn, since the chicken tenders soaked up the small amount of oil added at the beginning, and there’s just no moisture in the cilantro mixture. I added some water to the skillet, and then I had to add more water, since it evaporated almost immediately. Nothing ever “thickened.” I added the bell peppers and had to add even a bit more water. The recipe as written would totally dry out your chicken, and you do want a little bit of sauce, juice (call it what you want) to drizzle over the chicken. The rice cooked up fine, although I was surprised how subtle the cumin and cinnamon flavor was, but I’m not complaining about that. Overall, this tasted just OK, and that’s the only reason I’m giving it 2 stars. Sorry, I know I’m the first reviewer and it has been quite a while since I’ve written a review like this, but this recipe is inaccurate, and I won’t be making again. Read More