main dishes

Cinnamon Stewed Chicken with Roasted Coriander Rice

Cat Cora's Roasted Coriander Rice perfectly complements cinnamon-spiced chicken that's stewed in a hearty tomato sauce.
15m
PREP TIME
1hr
COOK TIME
368
CALORIES
20
INGREDIENTS

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Ingredients 8 Servings

INSTRUCTIONS

  • 1 For the Chicken, mix roasted cinnamon, sea salt and pepper in shallow dish. Coat chicken evenly with spice mixture
  • 2 Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes per side or until golden brown. Remove chicken from skillet. Add onions and garlic to skillet; cook and stir 4 minutes or until lightly browned. Stir in wine. Bring to boil on high heat. Cook 2 minutes or until wine has evaporated, stirring to loosen browned bits in bottom of skillet
  • 3 Stir in water, tomato paste and oregano until well blended. Bring to boil. Return chicken to skillet. Reduce heat to medium-low; cover and simmer 45 minutes or until chicken is cooked through
  • 4 Meanwhile, for the Rice, heat oil in medium saucepan on medium heat. Add onions; cook and stir 4 minutes or until lightly browned. Add roasted coriander, roasted ginger and red pepper; cook and stir 30 seconds. Add water and peas; bring to boil. Stir in rice and sea salt. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Serve chicken and sauce over rice

TIPS AND TRICKS

This recipe was created by Cat Cora, Bon Appétit Executive Chef.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes