Chicken and rice with cumin and coriander

    1 hour 23 min

    Chicken wings are simmered with rice and lots of onion, ginger, garlic and fresh coriander in this delicious one-pot meal, arroz con pollo.

    2 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 20 chicken wings
    • 400g coarsely chopped onions
    • 40g coarsely chopped garlic
    • 20g chopped peeled ginger
    • 375g long-grain white rice
    • 1 1/2 tablespoons ground cumin
    • 600ml water
    • 100g chopped coriander stems, divided
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon spicy chilli sauce, such as Sriracha
    • 2 1/2 teaspoons salt

    Prep:30min  ›  Cook:53min  ›  Ready in:1hr23min 

    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, 1/2 of the fresh coriander stems, tomatoes, spicy chilli sauce and salt.
    3. Return wings to the pot; bring to the boil. Cover, reduce heat to low and simmer until rice and wings are tender, about 30 minutes. Garnish with remaining coriander stems.


    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.

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    Reviews in English (2)


    Amazing!! Few changes I made...I used 3 chicken breasts (sliced) and added chicken stock when cooking.  -  19 Nov 2018  (Review from Allrecipes US | Canada)


    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.  -  11 Jun 2017  (Review from Allrecipes US | Canada)