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Ingredients1 h 23 m servings 388 cals
Original recipe yields 8 servings
- 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.
- Cook's Note:
- 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.
- Editor's Note:
- From "Poulets and Legumes: My Favorite Chicken & Vegetable Recipes" (2016) by Jacques Pepin. Reproduced by permission of Houghton Mifflin Harcourt/Rux Martin Books. All rights reserved.
Per Serving: 388 calories; 13.8 g fat; 46.3 g carbohydrates; 18.1 g protein; 40 mg cholesterol; 937 mg sodium. Full nutrition
ReviewsRead all reviews 2
I was looking for a recipe which used cilantro. This was delicious. I did it set tomato sauce as I didn't have any chopped tomatoes. I will make it again.