Chicken and Rice with Cumin and Cilantro Best Dishes

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Chicken and Rice with Cumin and Cilantro

"Chicken with rice, or arroz con pollo, is a staple at our house. This dish is highly seasoned with cumin, ginger, garlic, and a great deal of cilantro. We like it best when it is made with chicken wings."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H23M

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.

Notes :

If you buy whole wings, remove the tips and save them for stock; cut the remaining sections apart so you have two meaty pieces. In my market, I can usually buy my wings already trimmed.
From "Poulets and Legumes: My Favorite Chicken & Vegetable Recipes" (2016) by Jacques Pepin. Reproduced by permission of Houghton Mifflin Harcourt/Rux Martin Books. All rights reserved.

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