CHICKEN AND RICE WITH CUMIN AND CILANTRO

Chicken and Rice with Cumin and Cilantro image

Provided by @MakeItYours

Number Of Ingredients 13

3 lb chicken wings
2 Tbsp olive oil
2 1/2 cups coarsely chopped onion
1/4 cup coarsely chopped garlic
1/4 cup coarsely chopped peeled ginger
2 cups long-grain white rice
1 1/2 Tbsp ground cumin
1 (14.5-oz) can diced tomatoes
1 Tbsp salt
1 Tbsp Sriracha or other hot sauce
2 1/2 cups water
1 1/2 cups chopped fresh cilantro stems, plus 1/2 cup chopped for garnish
Lime wedges, for garnish

Steps:

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.