Chicken and Rice with Cumin and Cilantro

Chicken and Rice with Cumin and Cilantro
  • 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


  1. 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.
  2. 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.
  3. 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
Chicken and Rice with Cumin and Cilantro, recipe PT15M PT1H 5 455 calories

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