Chicken And Rice With Cumin And Cilantro

• 2 tablespoons olive oil
• 3 pounds chicken wings tips removed, remaining seciotns separated into 2 pieces each
• 2 1/2 cups onions chopped
• 1/4 cup chopped garlic coarsely
• 1/4 cup ginger coarsely chopped peeled
• 2 cups long grain white rice
• 1 1/2 tablespoons ground cumin
• 14 1/2 ounces diced tomatoes use juice
• 2 1/2 teaspoons salt
• 1 tablespoon Sriracha or other hot chili sauce
• 2 1/2 cups water
• 1/2 chopped fresh cilantro

1. Heat the oil in a large skilling - I used a 14 inch cast iron skillet. The wings need to cook in a single layer. Dry the wings with paper towels. Place them in the hot oil in a singer layer and brown for about 8 minutes over high heat. Turn the wings over and brown about another 8 minutes. Transfer the wings to a plate and set aside.
2. Add the onion, garlic and ginger to the drippings in the skillet and cook for about 2 - 3 minutes. Add the rice and cumin and mix well. Add the tomatoes, salt, Sriracha, water an chopped cilantro stems. Mix well.
3. Return the wings to the pan and bring to a strong boil. Cover, reduce heat to low and cook for about 30 minutes or until the wings are cooked through and the rice is tender.
4. Serve with chopped cilantro, if desired.

olive oil, chicken, onions, garlic, ginger, long grain white rice, ground cumin, tomatoes, salt, chili sauce, water, fresh cilantro

Taken from www.yummly.com/recipe/Chicken-and-Rice-with-Cumin-and-Cilantro-1473034 (may not work)