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Show 21.09
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Garlic Cilantro Chicken & Arroz a la Mexicana
Guest Chef Eric Crowley

Garlic Cilantro Chicken    
Yield: 8 Servings

2/3 Cup Pepitas (pumpkin seeds), hulled
2 Bunches Cilantro, washed and trimmed 
1 Cup Green onions, chopped
6 Cloves Garlic cloves, chopped
2 Cups Tomatillos, cleaned and sliced
1 Chile Jalapeno chile, seeded and chopped
1 to 1 1/2 Cups Chicken stock or broth
1/2 Cup Vegetable Oil
3 1/2 to 4 Pounds Boneless, skinless chicken breasts, cut into
Bite-sized pieces
1 teaspoon Salt
1/2 teaspoon Pepper


1. Put the pumpkin seeds in a small skillet and toast over medium heat, stirring occasionally, until the seeds begin to brown.  Remove from the heat and place in a blender.  Put the cilantro, green onions, garlic, tomatillos and jalapenos and 1/2 cup of water.  Puree until a smooth paste forms.  Add more water, if needed.
2. In a large skillet, heat 2 Tablespoons of oil over medium heat until hot.  Season the chicken with the salt and pepper.  Brown the chicken well and transfer to a paper towel lined tray.  You may have to brown the chicken in batches.
3. Once all the chicken has been browned, pour off any excess fat and add the garlic cilantro sauce from the blender to the pan.  Add about ½ cup of stock or water, giving the sauce a soupy consistency. 
4. Add the chicken to the sauce and simmer, stirring occasionally, until the chicken is cooked through.  Serve with Arroz a la Mexicana.
Arroz a la Mexicana      
Yield: 6 Servings

1 1/2 Cups Rice, long grain
1 Cup Tomato, chopped
1 Onion Onion, small and chopped
2 Cloves Garlic clove, chopped
1/3 Cup Oil, Vegetable
2 1/2 Cups Chicken Stock, well salted (can use broth)
1 Carrot Carrot, peeled and small dice
1/4 Cup Peas, frozen


1. Place the rice in a bowl or container and add enough hot tap water to cover the rice.  Let the rice stand for about 20 minutes.  Then drain the rice and rinse in cold water.  Drain well in a colander and let it sit for about 10 minutes.
2. While the rice is soaking, blend the tomato, onion and garlic together.  You should have about 1 cup of puree.
3. In a deep, heavy bottomed pot, heat the oil on high heat until it is very hot.  Add the rice and stir constantly, coating the grains with oil.  Keep stirring on medium-high heat until the rice turns golden, about 10 minutes.
4. Once the rice is brown, pour off any excess oil and add the puree.  Continue to cook, stirring constantly, until the mixture dries slightly.
5. Add the broth and carrots.  Cover the pot and cook over low heat for about 15 minutes, or until the liquid is absorbed.
6. Remove the pot from the flame. Add the peas and set a towel between the pot and lid.  Let the rice stand in a warm place for 20 minutes.  Serve.