Chicken in Cilantro Sauce (Pollo al Cilantro)

This is another one of those super-simple dishes that is a real testament to how good simplicity can be. I mean... this was NOTHING to put together. And, MAN, was it good. I took this from a book of recipes put out by a really good restaurant in San Antonio, so right there you know it's authentic.

I made a few minor tweaks to the recipe here, namely, whizzing up the cilantro stalks with everything else (as they have loads of flavor) and I improvised on the rice as to compliment (but not overpower or compete) with the chicken and sauce.

Our internal judging panel bestowed upon it our coveted 5-star rating. Yum.

CHICKEN
6 skinless boneless chicken breasts

SAUCE
1 bunch cilantro
2-3 serrano chiles (to taste)
1 can evaporated milk
Salt and pepper to taste
2 tablespoons vegetable oil
¼ onion, sliced

RICE
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 onion, finely chopped
1 cup white rice
1 1/2 cup water
1/2 chicken stock cube
salt and pepper

CHICKEN
Place the chicken breasts in a large pot, add water to cover, and bring to a boil. Reduce the heat and cook for 30 minutes (or until internal temperature reaches 65C (150F). Drain thoroughly, and rest in some foil until the internal temperature reads at least 70C (160F). Transfer to a serving platter and cover to keep warm.

SAUCE
Meanwhile, combine the cilantro, chiles, milk, and salt and pepper in a blender and blend thoroughly, 2 to 3 minutes.

Heat the oil in a medium saucepan over medium heat. Saute the onion until translucent, 3 to 4 minutes. Add the cilantro mixture and bring to a simmer. Reduce the heat to low and simmer gently for 10 minutes.

RICE
Heat the oil over medium heat in a large saute pan. Add the cumin seed and coat in the oil. When the cumin becomes fragrant (after 30-45 seconds or so, in warm oil), dump in the onion and stir to combine. Cook for 3 minutes or so, until starting to go translucent. Dump in the rice and stir to coat in the oil. Add the water and stock cube, then bring to the boil. When it reaches the boil, turn the heat down to low, cover, and simmer for 25-30 minutes, or until all of the liquid has been absorbed and the rice is cooked. (If it runs out of water and rice needs to cook more, just add a bit more water, recover and cook until absorbed and the rice is done). Season with salt and pepper to taste.

FINISH
Plate the chicken and rice. Pour the sauce over the chicken and serve.