Chicken and Rice with Cumin and Cilantro recipe
All Recipes Meat and Poultry Recipes Chicken
Ingredients
- 2 tablespoons olive oil 20 chicken wings, tips removed and sections separated 2 ½ cups coarsely chopped onions ¼ cup coarsely chopped garlic ¼ cup chopped peeled ginger 2 cups long-grain white rice 1 ½ tablespoons ground cumin 2 ½ cups water 2 cups chopped cilantro stems, divided 1 (14 ounce) can diced tomatoes 1 tablespoon sriracha sauce 2 ½ teaspoons salt
Nutrition Info
- 388.4 caloriescarbohydrate: 46.3 gcholesterol: 40.3 mgfat: 13.8 gfiber: 2.5 gprotein: 18.1 gsaturatedFat: 3.3 gservingSize: -sodium: 937.4 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Rice with Cumin and Cilantro
Directions
-
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.