Viral Dish! Chicken and Rice with Cumin and Cilantro

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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 incredibly seasoned with cumin, ginger, garlic, and a brilliant deal of cilantro. We adore it nice whilst it is made with hen wings."

Ingredients :

2 tablespoons olive oil
20 chook wings, pointers removed and sections separated
2 1/2 cups coarsely chopped onions
1/four cup coarsely chopped garlic
1/four cup chopped peeled ginger
2 cups long-grain white rice
1 half of tablespoons ground cumin
2 half cups water
2 cups chopped cilantro stems, divided
1 (14 ounce) can diced tomatoes
1 tablespoon sriracha sauce
2 half teaspoons salt

Instructions :

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

Heat olive oil in a pot huge enough to keep chicken wings in a unmarried layer. Add fowl wings; cook till browned, approximately eight minutes. Turn wings with tongs; cook till 2nd side is browned, approximately 8 mins more. Transfer to a bowl using tongs.
Stir onions, garlic, and ginger into the drippings within the pot; cook dinner until fragrant, 2 to 3 minutes. Stir in rice and cumin. Add water, 1 half of cup cilantro stems, tomatoes, sriracha sauce, and salt.
Return wings to the pot. Bring broth to a boil. Cover, reduce warmness to low, and simmer till rice and wings are gentle, approximately 30 minutes. Garnish with remaining 1/2 cup cilantro stems.

Notes :

If you buy whole wings, take away the pointers and keep them for inventory; reduce the last sections aside so you have meaty portions. In my market, I can commonly purchase my wings already trimmed.
From "Poulets and Legumes: My Favorite Chicken & Vegetable Recipes" (2016) by means of Jacques Pepin. Reproduced by way of permission of Houghton Mifflin Harcourt/Rux Martin Books. All rights reserved.

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