Chicken and Rice with Chile, Cilantro, and Lime

Name: Chicken and Rice with Chile, Cilantro, and Lime
Ingredients: 1 , whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use; , Salt and ground black pepper; 2 tablespoons, olive oil; 1 , medium onion, chopped fine; 2 , medium jalapeño chiles, cored, seeded, and minced; 3 cloves, garlic, minced very fine; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 1 teaspoon, chili powder; 1 1/2 cups, long grain white rice; 1 - 1 1/4 (14.5-ounce) can, diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved; 1/2 cup, white wine; 1 teaspoon, table salt; 1/4 cup, chopped fresh cilantro leaves; 3 tablespoons, lime juice from 1 lime

Main Courses
Chicken
Rice
Thanksgiving

Appears in Cook's Illustrated March/April 1998

Here is how to solve the twin problems of unevenly cooked chicken and heavy, greasy rice.

SERVES 4

TIME 1½ hours

Chicken and Rice with Chile, Cilantro, and Lime

Why This Recipe Works

This is a members' feature.