CILANTRO LIME CHICKEN TENDERS RECIPES

Steps:

• Combine oil, lime zest, lime juice, cumin, coriander, chili powder and salt in a large sealable plastic bag. Add chicken; seal the bag and massage to coat the chicken. Let stand at room temperature for 15 minutes.
• Heat a large nonstick skillet over medium-high heat. Remove the chicken from the marinade; discard the marinade. Add the chicken to the pan in an even layer; cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip and cook until a thermometer inserted into the thickest part registers 165°F, 5 to 6 minutes. Transfer to a platter. Do not wipe the pan clean.
• Add scallions to the pan; cook, stirring constantly, until blistered and tender, about 2 minutes. Scatter the scallions around the chicken. Drizzle with the juices from the pan and sprinkle with cilantro. Serve with lime wedges, if desired.

Steps:

• 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.