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
Servings: 8
Ingredients
- Cinnamon-Stewed Chicken
- 2 teaspoons McCormick Gourmet™ Roasted Saigon Cinnamon
- 1 1/2 teaspoons McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 8 bone-in chicken thighs, about 3 pounds
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 tablespoons minced garlic
- 1/2 cup dry white wine
- 2 cups water
- 1 can (6 ounces) tomato paste
- 2 teaspoons McCormick® Ground Oregano
- Roasted Coriander Rice
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 teaspoon McCormick Gourmet™ Coriander, Roasted Ground
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 2 cups water
- 1/2 cup frozen peas
- 1 cup basmati rice
- 1/2 teaspoon McCormick® Sea Salt Grinder
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
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