Jacques Pepin's Chicken and Rice with Cumin and Cilantro

"If you're lucky enough to have legendary French-born Jacque Pepin invite you to lunch, there's a good chance this chicken will be on the menu!"
(serves 6-8)

3 lbs. chicken wings
2 T. EVOO
2&1/2 cups coarsely chopped sweet* onion
1/4 cup coarsely chopped garlic
1/4 cup coarsely chopped peeled ginger
2 cups long-grain white rice
1&1/2 T. ground cumin
1 can (14.5 oz.) diced tomatoes
1 T. kosher* salt
1 T. Sriracha hot sauce
2&1/2 cups water
1*1/2 cups chopped fresh cilantro leaves plus 1/2 cup for garnish
Lime wedges, for garnish

Rinse and pat dry chicken. Remove and discard wing tips, if attached. Cut each wing into 2 pieces. Heat the olive oil over high heat in a 14" skillet or pot large enough to hold wings in a single layer. Place them in pan; brown, uncovered, 6-8 min. on each side or until golden. If using a smaller pan, cook in 2 batches. Transfer to a large bowl. Add onion, garlic, and ginger to pan; cook 2-3 min or until tender. Stir in rice and cumin. Stir in tomatoes, salt, Sriracha, water and 1&1/2 cups cilantro. Return wings to pan. Bring to a boil Cover, reduce heat to low and cook 30-40 min. or until wings are cooked through and rice is done. Serve garnished with 1/2 cup chopped cilantro and lime wedges.

"We must strive to live with purpose. When we live with purpose, we feel good inside."

Love,

Chef Deb