John Myers
Chicken Wings – Rice Pan
The perfect chicken wings – rice pan recipe with a picture and simple step-by-step instructions.
- 600 g Chicken wings
- 2 Pr Salt
- 1 toe Chopped garlic
- 1 Pr Red chilli from the mill
- 1 Pr Sweet paprika
- 1 sheet Laurel
- 2 tbsp White wine
- 1 tbsp Olive oil
- 1 Onion
- 3 Mushrooms brown
- 1 tbsp Tomato paste
- 1 l Broth
- 1 Beefsteak tomatoes big
- 400 g Vegetables:
- Red peppers
- Carrots
- Peas
- Zucchini
- Corn
- Canned kidney beans
- 285 g Rice parboiled
- Wash the chicken and pat dry. You can also take the chicken drumsticks and cut them in half. Mix the salt, garlic and spices with the white wine, pour over the chicken wings and marinate for 20 minutes.
- Peel, wash and dice the onions. Brush, halve and slice the mushrooms. Wash, core and dice the tomatoes and peppers. Peel, wash, halve and slice the carrots.
- Fry the chicken in hot oil, add onions and mushrooms and continue frying. Extinguish with the marinade and stew for 5 minutes. Add tomato paste, vegetables and broth and bring to the boil. Finally stir in the rice and cook over low heat until hardly any liquid can be seen. Arrange on plates.
- You can also put it in the oven, because the wings will be crispy!
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