Chicken With Cilantro Rice

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 6 ounces quartered shiitake mushroom caps
• 1/4 cup scallion bulbs, chopped ( 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)

Recipe

• 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.