Chicken in the meadow

Ingredients for 5 servings:

• 150 g onion(s)
• 2 red bell peppers
• 1 garlic clove(s)
• 3 tbsp olive oil
• 200 g rice (risotto rice)
• ½ tsp turmeric or saffron
• 1 tsp sweet paprika powder
• 500 ml chicken broth
• 150 g corn
• 1 pack of chicken wings
• ½ bunch parsley
• 1 lemon(s), untreated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chicken wings on rice, popular with children

Peel the onions, quarter the bell peppers, remove the seeds, and roughly dice both. Peel the garlic and finely slice them. Heat the oil in a non-stick pan, sauté the vegetables with the rice until translucent, and season with salt, pepper, turmeric, and paprika. Pour in the hot stock, stir in the corn, and place everything on a deep baking tray. Cook in a preheated oven at 200°C (top and bottom heat) (gas mark 3, fan not recommended!) on the first rack from the bottom for 30-35 minutes. After 10 minutes, place the chicken wings on the rice and continue cooking. Sprinkle everything with parsley and garnish with thin lemon slices. Tip: If used in small amounts, turmeric doesn’t develop a flavor of its own; it just adds the yellow color. Adults prefer it seasoned with saffron, which also adds yellow color, but then tastes more like paella.