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Chicken with Cilantro Rice

1 tablespoon oil
2 cups quartered shiitake mushroom caps (about 6 ounces)
1/4 cup chopped green-onion bottoms
1/2-inch piece peeled fresh ginger
1 garlic clove, crushed
2 cups uncooked long-grain rice
2 teaspoons ground cumin
6 skined, boned chicken thighs, cut in bite-sized pieces
3 cups chicken broth

2 cups loosely packed cilantro leaves
1/2 cup chicken broth
2 tablespoons chopped green onion tops
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon kosher salt
1 garlic clove, peeled

1 teaspoon olive oil
2 cups grape or cherry tomatoes, halved
2 tablespoons chopped green onion tops
Cilantro sprigs (optional)

Preheat oven to 350 degrees. Heat 1 tablespoon oil in a Dutch oven over medium heat, add mushrooms, green onion bottoms, ginger piece and crushed garlic then cook 5 minutes, stirring frequently. Stir in rice, cumin and chicken, cook 1 minute, stir in broth and bring to a boil. Cover and bake at 350 degrees for 25 minutes. Remove from oven, and let stand, covered, for 10 minutes. After 10 minutes, discard the ginger piece.

Meanwhile, make the sauce by pureeing the cilantro, broth, green onion, chopped ginger, salt and garlic clove in a food processor or blender and process until smooth. Stir into rice mixture. 

For topping, heat oil in a medium skillet over medium-low heat, add tomatoes, cook 2 minutes then stir in green onion tops.

Place the rice mixture in a large warmed bowl, and spoon tomato topping over rice, garnish with cilantro sprigs, if desired. Serves 8.