Ingredients

The following ingredients have 7 Servings
  • 3 lb chicken wings
  • 2 Tbsp olive oil
  • 2½ cups coarsely chopped onion
  • ¼ cup coarsely chopped garlic
  • ¼ cup coarsely chopped peeled ginger
  • 2 cups long-grain white rice
  • 1½ Tbsp ground cumin
  • 1 (14.5-oz) can diced tomatoes
  • 1 Tbsp salt
  • 1 Tbsp Sriracha or other hot sauce
  • 2½ cups water
  • 1½ cups chopped fresh cilantro stems, plus ½ cup chopped for garnish
  • Lime wedges, for garnish

Instruction

  • Pat wings dry with paper towels. Remove and discard wing tips, if attached. Cut each wing into 2 pieces. Heat oil over high heat in a 14-inch skillet or pot large enough to hold wings in a single layer. Place them in pan; brown, uncovered, 6-8 minutes on each side or until golden (if using a smaller pan, brown chicken in 2 batches). Transfer to a large bowl. Add onion, garlic and ginger to pan; cook 2-3 minutes or until tender. Stir in rice and cumin. Stir in tomatoes, salt, Sriracha, water and cilantro stems. Return wings to pan. Bring to a boil. Cover, reduce heat to low and cook 30-40 minutes or until wings are cooked through and rice is done. Serve garnished with chopped cilantro and lime wedges.