Chicken With Cilantro Rice |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I clipped this recipe out of one of the local papers. It's become one of our favorites. Ingredients:
1 tablespoon oil |
6 ounces quartered shiitake mushroom caps |
1/4 cup scallion bulbs, chopped (white part) |
1/2 inch peeled gingerroot |
1 clove garlic, crushed |
2 cups uncooked long grain rice |
2 teaspoons ground cumin |
1 1/4 lbs boneless skinless chicken thighs, cut into bite size pieces |
3 cups chicken broth |
2 cups loose packed cilantro leaves |
1/2 cup chicken broth |
2 tablespoons chopped scallion tops (green part) |
1 teaspoon chopped peeled gingerroot |
1/2 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) |
Directions:
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.
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