Tuesday, May 31, 2016

Chicken Wings With Rice

I prefer when they are from the grill but the chicken wings can be prepared on countless ways. They are cheap and delicious. When I get a last minute call from my friends to come I always decide for fine fragrant chicken wings in combination with rice and vegetables. Once you have tried these wings, you will no longer prepared them on any other way. Wings prepared in this way do not have to absorb excess oil when fried in a pan, retain all their juices and odors so they are simply irresistible. So delicious, finely glazed from the outside and juicy inside, you will simply adore chicken wings prepared this way.

  • 1,5 kilos of chicken wings
  • 3 teaspoons of mustard
  • 1 teaspoon of curry
  • 4 tablespoons of olive oil
  • 5 tablespoons of sunflower oil
  • 1 teaspoon of garlic granular
  • pinch of salt
  • a pinch of pepper

  • 1 cup of rice
  • 1 medium carrot
  • 1/2 cup of peas
  • small onion
  • pinch of salt
  • a pinch of pepper
  • 2 tablespoons of sunflower oil
  • 3 cups of hot water

Wash the chicken wings, clean and dry with a paper towel. Put them in a large bowl. In a smaller bowl add the mustard, olive oil, salt, pepper, garlic, curry and mixed everything thoroughly.
Pour the prepared mixture over the wings, rub in well and leave for 1 hour in the refrigerator. While the chicken wings are marinated, prepare vegetables for rice. Clean the carrots and onions. Chop them finely on dices. In a pot over medium heat, heat the sunflower oil and add the finely chopped onion and carrot.
Fry this until the onion becomes translucent. Then add salt, pepper and rice and slightly fry. When the rice gets a golden color, add boiling water and peas. Simmer over low heat until the rice is cooked. When the rice is cooked remove it from the heat.

When preparing wings very important is to use a pan with non-stick bottom, otherwise marinade will stick quickly and will start to burn. Heat the sunflower oil in a frying pan over medium heat and add the wings. Slightly fry them first under a lid for abouth 10 minutes, turning occasionally. Later, remove the lid and let the chicken wings get a nice brownish color.

When the wings are ready serve hot with rice and salad.

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