Recipe of Cumin Restaurant Santa Rosa

Chicken And Rice With Cumin And Cilantro

Made with special dough, fried golden brown, served in sugar syrup.

Recipe Summary Chicken And Rice With Cumin And Cilantro

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.

Ingredients | Cumin Restaurant Santa Rosa

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

Directions

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.

If you buy whole wings, remove the tips and save them for stock; cut the remaining sections apart so you have two meaty pieces. In my market, I can usually buy my wings already trimmed.

Info | Cumin Restaurant Santa Rosa

prep: 30 mins cook: 53 mins total: 1 hr 23 mins Servings: 8 Yield: 8 servings

TAG : Chicken And Rice With Cumin And Cilantro

Meat and Poultry Recipes, Chicken,