Mexican Creamy Cilantro Chicken Recipe Is Dang Delicious (35 Minutes, One Pan) by Donna John

When my sister-in-law posted on Facebook about watching food videos from a woman named Annette Freckles, I had to check it out. My first response back to my SIL was, why does this woman have one drawn on eyelash, yell and talk to me like I'm 2 years old? Well, now I've pretty much watched all her videos and have already cooked one of her recipes, with another on the dinner menu for this week. Her creamy cilantro chicken recipe is so easy to make and tastes like a dish you'd be served at an authentic Mexican restaurant. This Mexican recipe for cilantro chicken from Annette Freckles is a keeper!

This creamy cilantro chicken recipe comes together in about 35 minutes. I followed Annette's recipe exactly, even though it was hard not seasoning the chicken in the beginning. But Annette knows what she's doing!

Here is your gluten-free shopping list for this Mexican skillet chicken recipe: chicken drumsticks, fresh jalapenos (check out the health benefits of jalapenos), white onion, fresh garlic, vegetable oil, cream cheese, Mexican crema, fresh cilantro (check out the health benefits of cilantro), chicken bouillon, seasoned salt, garlic powder, onion powder, black pepper and mozzarella cheese.

The tender, juicy high-protein chicken legs simmered in the fresh, vibrant green cilantro sauce is amazing served with white rice (Annette's suggestion). I had a bunch of cilantro sauce leftover (no chicken!), so the tasty sauce is going over enchiladas this week for another delicious Mexican dinner.

Cooking Note: You have enough sauce to cook at least 12 chicken legs. Cook as many as you need for your family. Next time I will cook more chicken for dinner the next night.

This easy, green, one-pan chicken recipe would be delicious served on St. Patrick's Day! (Who says dinner has to be Irish?)

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 jalapenos, cut in half (remove the seeds and ribs for a less spicy dish)
• 1/2 a white onion
• 4 cloves garlic
• vegetable oil (I used about 3 tablespoons)
• 8 ounces cream cheese
• 1 cup Mexican crema
• 1 bunch cilantro (stems and leaves)
• 1 tablespoon chicken bouillon (Annette uses Knorr chicken bouillon) 
• 1 cup water
• 6 – 8 chicken legs
• 1 teaspoon seasoned salt (Annette uses Lawry's seasoned salt)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 cup mozzarella cheese (big handful)

Here's how to make it: 

1. Put the jalapenos, onion and garlic into a large pan with a lid.
   
2. Cook until just lightly browned.
   
3. Remove to a blender. Add the cream cheese, Mexican crema, cilantro, chicken bouillon and water.
   
4. Blend until smooth. (You still want flecks of cilantro in the sauce, so don't over blend.) Set aside.
   
5. To the same pan (leave oil), add the chicken (no seasoning yet) and cook until golden and seared on all sides, about 5 minutes. (If your chicken drumsticks have a lot of skin, use kitchen shears to trim some of it off.)
   
6. Sprinkle the chicken with the seasoned salt, garlic powder, onion powder and black pepper. Cover the pan and cook, undisturbed, for 10 minutes. (Add more oil if needed.)
   
7. After 10 minutes pour in the cilantro sauce.
   
8. Sprinkle on the mozzarella cheese.
   
9. Cover the pan and cook for about 10 more minutes, or until the chicken is cooked through. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.
   
10. Serve the chicken with white rice and garnish with additional fresh cilantro, if desired. Store any leftover chicken and sauce in an airtight container in the fridge. Reheat in the microwave.
    

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