To prepare rice, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms, green onion bottoms, ginger piece, and crushed garlic; cook 5 minutes, stirring frequently. Stir in rice, cumin, and chicken; cook 1 minute. Stir in broth; bring to a boil. Cover and bake at 350° for 25 minutes. Remove from oven; let stand, covered, for 10 minutes.
To prepare sauce, place cilantro and next 5 ingredients (cilantro through peeled garlic clove) in a food processor or blender; process until smooth. Stir into rice mixture. Discard ginger piece.
To prepare topping, heat 1 teaspoon oil in a medium skillet over medium-low heat. Add tomatoes; cook 2 minutes. Stir in 2 tablespoons green onion tops. Place rice mixture in a large bowl; spoon tomato topping over rice. Garnish with cilantro sprigs, if desired.
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This came out great, even though I didn't have mushrooms or green onions. Just used a yellow onion, 2 cloves garlic, breasts instead of thighs. Didn't feel like turning on oven so just finished it on top tightly covered. Added an envelope of sazon Goya because my mom always adds to everything! For the cilantro sauce I didn't have any more broth so just drizzled in a little olive oil. Left out the topping completely because I was in a rush and didn't have tomatoes. Can't wait to eat the leftovers tomorrow!
Agree that this was tasty but needed more zip - would increase the cilantro, garlic, and ginger, and add fresh lime juice. But the chicken and mushrooms were earthy and yummy, and the rice fluffy to perfection.
The flavor of this dish was very good but I must have done something wrong because it took an hour to finish in the oven. I used brown basmati rice and I covered a baking dish with foil because I don't have a dutch oven so perhaps this was where I went wrong. either way it was a lot of work for a weeknight meal.
A solid weeknight meal. I made this with brown jasmine rice and used my rice cooker. I used 50% more liquid than I'd use to make plain rice and started the rice going while I prepped the other ingredients. I sauteed the shiitake (chopped), extra garlic, ginger & green onion bottoms, then added it to the rice. After 20 minutes I added chicken breast pieces which I'd quickly sauteed. When the rice cooker clicked off (about 45 mins) both the rice and chicken were perfectly cooked. As others have said the sauce lacked something, so I added fresh lime juice which really brightened it up.
I like this one but agree is was a little lacking in the flavor department. When I make it again I think I'll cut down on the amount of rice (maybe 1.5 cups?) and add some more cilantro to the sauce. I didn't have any problems with it being mushy like some of the other review though!
Pretty tasty. I was looking for a rice side dish to go with grilled flat iron steak and CL Spicy Black Beans -- this recipe worked perfectly. I halved the recipe and omitted the chicken. I used a little more ginger and cumin in the rice mixture. I made the rice on the stove and not in the oven. Next time I would not halve the sauce but use the full amount to give the rice mixture more cilantro flavor. Over all this was a good and would make again as a side dish. I would like to try it with the chicken.
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