Chicken and Rice with Cumin and Cilantro

By draingal

Ingredients

• 3 lb chicken wings
• 2 Tbsp olive oil
• 2 ½ cups coarsely chopped onion
• ¼ cup coarsely chopped garlic
• ¼ cup coarsely chopped peeled ginger
• 2 cups long-grain white rice
• 1 ½ Tbsp ground cumin
• 1 (14.5-oz) can diced tomatoes
• 1 Tbsp salt
• 1 Tbsp Sriracha or other hot sauce
• 2 ½ cups water
• 1 ½ cups chopped fresh cilantro stems, plus ½ cup chopped for garnish
• Lime wedges, for garnish

Details

Adapted from parade.com

Preparation

Step 1

Pat wings dry with paper towels. Remove and discard wing tips, if attached. Cut each wing into 2 pieces. Heat oil over high heat in a 14-inch skillet or pot large enough to hold wings in a single layer. Place them in pan; brown, uncovered, 6-8 minutes on each side or until golden (if using a smaller pan, brown chicken in 2 batches). Transfer to a large bowl.Add onion, garlic and ginger to pan; cook 2-3 minutes or until tender. Stir in rice and cumin. Stir in tomatoes, salt, Sriracha, water and cilantro stems. Return wings to pan. Bring to a boil. Cover, reduce heat to low and cook 30-40 minutes or until wings are cooked through and rice is done. Serve garnished with chopped cilantro and lime wedges.