Chicken and Rice with Chile, Cilantro, and Lime

Name: Chicken and Rice with Chile, Cilantro, and Lime
Yield: Serves 4
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

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Appears in Cook's Illustrated March/April 1998

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

SERVES4

TIME1½ hours

Chicken and Rice with Chile, Cilantro, and Lime

WHY THIS RECIPE WORKS

We wanted to develop a chicken and rice recipe that would give us a dish that was moist, flavorful, and clean-tasting as well as easy to make. To avoid overcooked breast meat, we simply added it to the pot about 15 minutes after the legs we...

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