- 2 tablespoons olive oil
- 20 chicken wings, tips removed and sections separated
- 2 1/2 cups coarsely chopped onions
- 1/4 cup coarsely chopped garlic
- 1/4 cup chopped peeled ginger
- 2 cups long-grain white rice
- 1 1/2 tablespoons ground cumin
- 2 1/2 cups water
- 2 cups chopped cilantro stems, divided
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon sriracha sauce
- 2 1/2 teaspoons salt
- Heat olive oil in a pot large enough to hold chicken wings in a single layer. Add chicken wings; cook until browned, about 8 minutes. Turn wings with tongs; cook until second side is browned, about 8 minutes more. Transfer to a bowl using tongs.
- Stir onions, garlic, and ginger into the drippings in the pot; cook until fragrant, 2 to 3 minutes. Stir in rice and cumin. Add water, 1 1/2 cup cilantro stems, tomatoes, sriracha sauce, and salt.
- Return wings to the pot. Bring broth to a boil. Cover, reduce heat to low, and simmer until rice and wings are tender, about 30 minutes. Garnish with remaining 1/2 cup cilantro stems.
04/27/2018
recipepes.com
Chicken and Rice with Cumin and Cilantro, recipe
PT15M
PT1H
5
455 calories
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