Chicken Wings And Rice Recipe
Ingredients
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/2 pounds chicken wings
2 tablespoons salad oil
1 medium-sized celery stalk, thinly sliced
1 tomato, cut into 1/2 inch chunks
1/2 cup water
1 11-ounce package frozen Spanish-style rice
Directions
1. In large bowl, mix flour and salt. Add chicken wings; coat lightly with mixture.
2. In 12-inch skillet over medium-high heat, in hot oil, cook wings until browned; push to one side of skillet. In drippings, over medium heat, cook celery until tender. Add tomato, water, and seasoning packet from rice; heat to boiling. Reduce heat to low; cover; simmer 20 minutes, stirring occasionally.
3. Add rice to mixture, separating rice with fork; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally, until chicken and rice are tender and most of liquid is absorbed.
2. In 12-inch skillet over medium-high heat, in hot oil, cook wings until browned; push to one side of skillet. In drippings, over medium heat, cook celery until tender. Add tomato, water, and seasoning packet from rice; heat to boiling. Reduce heat to low; cover; simmer 20 minutes, stirring occasionally.
3. Add rice to mixture, separating rice with fork; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally, until chicken and rice are tender and most of liquid is absorbed.
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