Rice with chicken wings and green beans
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Rice dry round-grain 300 g
- Chicken wings edible meat and skin; buy about 10 wings, 800 g bone-in 400 g
- Green beans 300 g
- Spring Onion 120 g
- Garlic 2 cloves 6 g
- Green pepper trimmed 120 g
- Sweet paprika 2 g
- Water 900 g initial cooking and 200 g when adding rice 1100 g
- Extra virgin olive oil 30 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 1 g
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Method
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Separate whole wings at the joints if needed. Season with the salt and pepper and brown in the oil for 8–10 minutes in a wide casserole. Chop the spring onion, garlic and pepper, add and soften for 6–8 minutes.
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Briefly remove from the heat, add the paprika and stir. Pour in 900 g hot water, cover and simmer gently for 15 minutes.
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Add the chopped green beans, remaining 200 g water and rice. Cook uncovered for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat until the rice is tender and the wings reach 74°C near the bone.
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Rest for 5 minutes, add the parsley and share the chicken pieces evenly between four plates.
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