Chicken With Cilantro Rice

• 1 tablespoon oil
• 6 ounces quartered shiitake mushroom caps
• 14 cup scallion bulbs, chopped (white part)
• 12 inch peeled gingerroot
• 1 clove garlic, crushed
• 2 cups uncooked long grain rice
• 2 teaspoons ground cumin
• 1 14 lbs boneless skinless chicken thighs, cut into bite size pieces
• 3 cups chicken broth
• 2 cups loose packed cilantro leaves
• 12 cup chicken broth
• 2 tablespoons chopped scallion tops (green part)
• 1 teaspoon chopped peeled gingerroot
• 12 teaspoon kosher salt
• 1 clove garlic, peeled
• 1 teaspoon olive oil
• 2 cups grape tomatoes or 2 cups cherry tomatoes, halved
• 2 tablespoons chopped scallion tops (green part)
• fresh cilantro stem (optional)

1. TO MAKE RICE:.
2. Preheat oven to 350.
3. Heat 1 tbsp oil in ovenproof dutch oven over medium heat.
4. Add mushrooms, scallions, ginger and crushed garlic; cook 5 minutes stirring frequently.
5. Stir in rice, cumin and chicken; cook 1 minute then stir in broth and bring to boil; cover and bake in oven 25 minutes.
6. Remove from oven and let stand covered for 10 minutes.
7. TO MAKE SAUCE:.
8. Place cilantro, broth, scallions, ginger, salt and garlic clove in a blender or food processor fitted with the metal blade and process or blend until smooth; stir into rice mixture and discard ginger piece from rice.
9. TO MAKE TOPPING:.
10. Heat 1 tsp oil in medium skillet over med-low heat.
11. Add tomatoes and cook 2 minutes.
12. Stir in scallion tops.
13. Place rice mixture in a large bowl and spoon topping over rice.
14. Garnish with cilantro sprigs if desired.

oil, shiitake mushroom, scallion bulbs, gingerroot, clove garlic, long grain rice, ground cumin, chicken thighs, chicken broth, loose packed cilantro, chicken broth, scallion, gingerroot, kosher salt, clove garlic, olive oil, grape tomatoes, scallion, cilantro

Taken from www.food.com/recipe/chicken-with-cilantro-rice-95008 (may not work)