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Josie Mccarthy'S Chicken Wings with Spanish Rice Recipe
|Chicken wings||2 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Raw rice||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Canned tomatoes with liquid||1 Cup (16 tbs)|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Powdered saffron||1⁄4 Teaspoon|
|Cooked green peas||1 Cup (16 tbs)|
|Canned pimentos||2 , diced|
Calories 453 Calories from Fat 137
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 2.9 g14.6%
Trans Fat 0.1 g
Cholesterol 87.7 mg
Sodium 901.7 mg37.6%
Total Carbohydrates 38 g12.5%
Dietary Fiber 3.2 g12.9%
Sugars 4.1 g
Protein 39 g78.5%
Vitamin A 23.7% Vitamin C 51.2%
Calcium 5.6% Iron 17.9%
*Based on a 2000 Calorie diet
2. Heat the oil over moderate heat until hot but not smoking. Add the onions and garlic and cook until soft and lightly browned, stirring constantly.
3. Remove the onions from the skillet and set aside. Add the chicken wings to the remaining oil in the pan and cook, uncovered, until evenly browned, turning frequently.
4. Place the chicken wings and onions in a saucepan. Add the rice, salt, pepper, tomatoes and chicken stock. Dissolve the saffron in one tablespoon hot water and add to the chicken.
5. Cover and simmer forty-five to fifty minutes, or until the rice and chicken are tender and the liquid has been absorbed.
6. Add the peas and pimentos, stirring gently into the rice. Reheat and serve.