Chicken Laredo with Cilantro Cream Recipe

Name: Chicken Laredo with Cilantro Cream
Prep time: 25 min
Cook time: 10 min
Total time: 155 min
Yield: 4
Ingredients: 4 skinless, boneless chicken breasts, 6 to 8 ounces, each, lightly pounded to an even thickness; 1/4 cup orange juice; 2 tablespoons apple cider vinegar; 1 1/2 Tablespoons Ancho chili powder; 1 teaspoon Mexican oregano; 2 garlic cloves, minced; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; Pinch of ground cinnamon; 1 cup sour cream; 1/2 cup roughly chopped fresh cilantro; 2 Tablespoons mayonnaise; 1 Tablespoon lime juice; 1/2 teaspoon salt; Pinch of red pepper flakes; 4 slices Monterey Jack cheese; 1 avocado, peeled and sliced; 1/2 cup chopped tomato; Cilantro sprigs; lime slices

Cook Time: 10 minutes

Ingredients

4 skinless, boneless chicken breasts (6 to 8 ounces each)
1/4 cup orange juice
2 tablespoons apple cider vinegar
1 1/2 tablespoons chili powder
1 teaspoon dried Mexican oregano
2 cloves garlic, minced
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 pinch ground cinnamon
1 cup sour cream
1/2 cup fresh cilantro, roughly chopped
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1 pinch red pepper flakes
4 slices Monterey Jack cheese
1 avocado, peeled, pitted, and sliced
1/2 cup chopped tomato
Cilantro sprigs (optional, for garnish)
Lime slices (optional, for garnish)

Directions

Step 1: Begin by placing the chicken breasts between two sheets of heavy plastic on a solid, level surface. Use the smooth side of a meat mallet to pound the chicken to an even thickness.

Step 2: In a 1-gallon resealable plastic bag, combine the orange juice, apple cider vinegar, chili powder, Mexican oregano, minced garlic, salt, black pepper, and ground cinnamon. Seal the bag and gently squeeze it to mix all the ingredients well.

Step 3: Add the chicken breasts to the bag, removing as much air as possible before sealing it. Gently move the chicken around in the bag until it's fully coated with the marinade. Refrigerate and marinate for at least 2 hours, or up to 4 hours.

Step 4: While the chicken is marinating, prepare the cilantro cream. In a blender or small food processor, combine sour cream, cilantro, mayonnaise, lime juice, salt, and red pepper flakes. Puree until smooth and well-blended, with cilantro flecks throughout. Transfer to a bowl, cover, and refrigerate until ready to use.

Step 5: Preheat an outdoor grill to medium-high heat, approximately 375-400F (190-200C). Lightly oil the grill grates using a paper towel soaked in oil, held with tongs.

Step 6: Once the grill is heated, place the marinated chicken breasts directly over the heat. Grill for 3 to 5 minutes per side, or until the chicken is no longer pink in the center and juices run clear. The internal temperature should reach 165F (74C) when measured with an instant-read thermometer.

Step 7: After grilling, remove the chicken from the grill and place it on a serving platter. Top each chicken breast with a slice of Monterey Jack cheese, allowing it to melt from the residual heat.

Step 8: To serve, spoon about 1/2 cup of cilantro cream sauce onto each plate. Place a grilled chicken breast on top of the sauce, then garnish with slices of avocado, chopped tomato, cilantro sprigs, and lime slices. Enjoy!

Nutrition Facts (per serving)

Calories: 671
Fat: 44g (57% Daily Value)
Saturated Fat: 15g (77% Daily Value)
Cholesterol: 164mg (55% Daily Value)
Sodium: 1211mg (53% Daily Value)
Total Carbohydrate: 24g (9% Daily Value)
Dietary Fiber: 10g (37% Daily Value)
Total Sugars: 6g
Protein: 49g (98% Daily Value)
Vitamin C: 44mg (49% Daily Value)
Calcium: 349mg (27% Daily Value)
Iron: 3mg (19% Daily Value)
Potassium: 1153mg (25% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Chicken Laredo with Cilantro Cream

Chicken Laredo with Cilantro Cream is a modern interpretation of traditional Southwestern flavors, blending influences from Tex-Mex cuisine with classic Mexican ingredients. The dish originates from the border region of Texas and northern Mexico, particularly near the city of Laredo, Texas, where culinary traditions from both sides of the border converge. Over time, local cooks adapted grilled chicken to include fresh citrus marinades, aromatic chili powders, and creamy herb sauces, creating a vibrant and flavorful entre that showcases regional ingredients.

Regional Characteristics

This recipe exemplifies the Tex-Mex style of cooking, which is known for combining Mexican spices with American preparation techniques. The use of ancho chili powder and Mexican oregano reflects its southwestern roots, while the cilantro cream sauce adds a fresh, cooling element to balance the bold flavors. In northern Mexico and southern Texas, similar dishes often incorporate locally grown citrus, fresh herbs, and cheeses, making each preparation slightly unique depending on the available ingredients.

How It Differs From Similar Dishes

While Chicken Laredo shares some similarities with other Tex-Mex chicken dishes, such as Chicken Fajitas or Pollo a la Mexicana, it is distinct in its combination of a citrus-chili marinade with a creamy cilantro sauce. Unlike typical grilled chicken recipes, which may rely on dry rubs or simple salsas, Chicken Laredo emphasizes a balance between smoky, tangy, and creamy textures. The addition of melted Monterey Jack cheese, avocado, and lime slices further differentiates it from simpler grilled chicken preparations.

Typical Serving Occasions

Chicken Laredo is commonly served as a main course for casual family dinners, festive gatherings, and summer barbecues. Restaurants specializing in Tex-Mex cuisine often offer it as a signature dish due to its visually appealing presentation and rich, layered flavors. The dish pairs well with sides like rice, black beans, or roasted vegetables, making it versatile enough for both weeknight meals and special occasions.

Interesting Facts

The use of cilantro cream in Chicken Laredo highlights the herb's popularity in Southwestern cooking, where it is often used to brighten rich and smoky flavors.
While the recipe calls for orange juice in the marinade, some regional variations substitute lime or even grapefruit juice to adjust sweetness and acidity.
Monterey Jack cheese, a staple in Tex-Mex cuisine, melts beautifully over the hot chicken, creating a creamy layer that complements the zesty marinade.
Though Laredo in the dishs name refers to the city, the recipe has evolved into a broader Tex-Mex classic found throughout the United States.
Grilling over high heat ensures the chicken retains juiciness while developing the signature smoky flavor associated with Southwestern barbecue.

FAQ about Chicken Laredo with Cilantro Cream Recipe

Leftovers of Chicken Laredo with Cilantro Cream can be stored in an airtight container in the refrigerator for up to 3 days. Ensure that the cilantro cream is kept separately to preserve its freshness.

While freezing the cilantro cream sauce is possible, it may affect the texture of the sour cream and mayonnaise. For best results, consume it fresh or refrigerate it for up to 3 days. If you must freeze it, consider blending it again after thawing to restore its smoothness.

If you don't have Monterey Jack cheese, you can substitute it with other mild cheeses such as mozzarella, Havarti, or even cheddar. These cheeses will melt well and provide a similar creamy texture.

To make the recipe spicier, you can increase the amount of chili powder or add a chopped fresh chili pepper to the marinade. Additionally, you can adjust the red pepper flakes in the cilantro cream sauce or serve with a spicy salsa on the side.

Yes, you can substitute chicken thighs for chicken breasts. They will add more flavor and moisture due to their higher fat content, though they may require slightly longer cooking time depending on thickness.

Chicken Laredo with Cilantro Cream is delicious on its own, but it pairs well with rice, grilled vegetables, or a side salad. You can also serve it with tortillas, or a light pasta like angel hair, if desired.

Yes, you can marinate the chicken up to 4 hours in advance. Simply refrigerate the chicken while marinating, then grill or cook as instructed when ready to serve.

If you're not a fan of cilantro, you can try substituting it with fresh parsley or basil. However, the flavor will be different, and the dish won't have the signature taste of cilantro.

While grilling the chicken gives it a wonderful smoky flavor, you can also cook it in a skillet on the stovetop. Heat some olive oil in a pan over medium heat and cook the chicken for 5-7 minutes per side, until fully cooked.

While it's possible to use pre-marinated chicken, the flavor may not be as vibrant or tailored to this specific recipe. If you use pre-marinated chicken, ensure it's a compatible flavor profile for best results.

Comments

Ronald Smith

11/01/2022 10:31:58 PM

Refreshing, citrusy, and absolutely delightful! The cilantro sauce is simply amazing and I plan to use it for other Mexican recipes. A fantastic way to spice up dinner during the winter! I enjoyed every aspect of this recipe. I was a bit hesitant about using 1.5 tablespoons of chili powder, especially with the minimal liquid, but it turned out great! I marinated the chicken for nearly 5 hours due to prior commitments. Living in Minnesota, I opted to fry the chicken on the stovetop with a touch of olive oil at medium heat for about 5 minutes per side. After adding cheese and letting it rest covered, I served it over some egg noodles. I am excited to prepare this dish again in the summer! Next time, I might skip the egg noodles, not because they weren't good, but because the chicken and cilantro sauce are amazing on their own. Huge thanks to Brenda for sharing this fantastic recipe, it was a big hit!