CILANTRO CHICKEN BREASTS

Cilantro Chicken Breasts image

Before I made this chicken breast recipe I had never cooked with cilantro. This is a great way to start. Now I am not afraid of sprinkling it into tacos, or any Mexican type of dish. This is also great to have for leftovers.

Provided by limegreendog

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 15

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Ingredients

3 tablespoons olive oil, divided
1 ½ cups uncooked white rice
1 large onion, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 (14 ounce) can chicken broth
½ cup white wine
¼ cup water
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken breasts, chopped
1 (28 ounce) can diced tomatoes
1 cup chopped fresh cilantro

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add rice and cook until golden, 5 to 10 minutes. Transfer toasted rice to a bowl.
Add remaining oil, onion, red bell pepper, and garlic to the Dutch oven. Cook over medium heat until tender-crisp, about 5 minutes. Transfer to a bowl.
Return toasted rice to the Dutch oven. Stir in broth, wine, water, oregano, cumin, salt, and pepper. Bring to a boil, about 5 minutes. Reduce heat and simmer until 1/2 the liquid has been absorbed, about 10 minutes.
Stir onion mixture, chicken, and tomatoes into the Dutch oven and cover with a lid.
Bake in the preheated oven for 30 to 45 minutes.
Stir in cilantro just before serving.

Nutrition Facts : Calories 419 calories, Carbohydrate 47.4 g, Cholesterol 66.2 mg, Fat 10.3 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 1.8 g, Sodium 953.3 mg, Sugar 5.6 g