Chicken And Rice With Cumin And Cilantro

• 2 tablespoons olive oil
• 20 chicken wings, tips removed and sections separated
• 2 1/2 cups coarsely chopped onions
• 1/4 cup coarsely chopped garlic
• 1/4 cup chopped peeled ginger
• 2 cups long-grain white rice
• 1 1/2 tablespoons ground cumin
• 2 1/2 cups water
• 2 cups chopped cilantro stems, divided
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon sriracha sauce
• 2 1/2 teaspoons salt

1. 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.
2. 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.
3. 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.

olive oil, chicken, onions, garlic, peeled ginger, longgrain white rice, ground cumin, water, cilantro stems, tomatoes, sriracha sauce, salt

Taken from www.allrecipes.com/recipe/257598/chicken-and-rice-with-cumin-and-cilantro/ (may not work)