Chicken with Cilantro with Yellow Rice

  • Yield: 8 servings

'We are very fond of cilantro, so we developed this dish. The recipe is a favorite of ours that is simple to make, serves easily, is very tasty, and is a little bit different.'


3-- bone-in chicken breasts
2-- (28-ounce) cans whole tomatoes, undrained
4-- garlic cloves, minced
1/2teaspoon salt
2medium green bell peppers, sliced
1large onion, sliced
2teaspoons paprika
1/2cup chopped cilantro
Yellow Rice:
3 1/2cups water
1/2teaspoon salt
2tablespoons extra-virgin olive oil
1/2teaspoon ground turmeric
2cups uncooked basmati rice


1. To prepare chicken, place chicken in a stockpot. Place tomatoes into a bowl and crush slightly. Pour over chicken. Add garlic and salt. Bring to a boil, reduce heat, and simmer partially covered, until chicken easily pulls away from bones, about 50 minutes, stirring occasionally. Add a small amount of water if mixture gets too thick. Remove chicken and set aside on a plate to cool.
2. Add bell peppers, onion and paprika to pan. Return to a simmer and cook, uncovered, until onion is tender and sauce is slightly thickened. Remove skin from chicken; discard. Pull meat from bones; tear into bite-size pieces. Return chicken to pan. Add cilantro.
3. To prepare rice, combine water, salt, olive oil and turmeric in a large saucepan. Bring to a boil. Stir in rice, return to a boil, and reduce heat. Cover tightly and simmer 15 minutes, or until liquid is absorbed. Fluff with a fork before serving. Serves 8.