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 calories
carbohydrate: 46.3 g
cholesterol: 40.3 mg
fat: 13.8 g
fiber: 2.5 g
protein: 18.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 937.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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.

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