Cinnamon-Stewed Chicken with Spicy Roasted Coriander Rice

I came across this recipe in a magazine.  We’re big fans of anything cinnamon, so I thought it’d be worth a try.  After making it, I wouldn’t say that cinnamon is the primary flavor, but it’s nonetheless a delicious and easy dish!

Cinnamon-Stewed Chicken with Spicy Roasted Coriander Rice
Adapted from McCormick

Makes 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour

2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon
1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
3 pounds chicken breast, cut into pieces
2 cups water
1 can (6 ounces) tomato paste
2 teaspoons McCormick® Gourmet Collection Oregano Leaves, Mediterranean

Spicy Roasted Coriander Rice:
1 teaspoon McCormick® Gourmet Collection Roasted Ground Coriander
1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
1/8 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
2 cups water
1 cup brown rice
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

In a mixing bowl, combine roasted cinnamon, sea salt, pepper, water, tomato paste, and oregano. In a 9×13 baking dish, coat chicken evenly with mixture. Bake at 350 for 45 minutes or until chicken is cooked through.
Meanwhile, for the Rice, combine roasted coriander, roasted ginger, red pepper, rice and water in a saucepan.  Bring to a boil, cover and let simmer 45 minutes or until water is absorbed.
Serve chicken over rice with juices.

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