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.
Provided by Jacques Pepin
Categories Meat and Poultry Recipes Chicken
Time 1h23m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 937.4 mg, Sugar 3.6 g
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