Easy

Thyme rice with pork belly, chicken wings and roasted peppers

Name: Thyme rice with pork belly, chicken wings and roasted peppers
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Rice (dry round-grain, not bomba); 150 g Fresh Pork Belly (1 cm dice); 300 g Chicken wings (edible meat and skin; about 8 wings, 600 g bone-in); 500 g Red pepper (2 large); 6 g Garlic (2 cloves); 900 g Chicken stock; 25 g Extra virgin olive oil (10 g oven and 15 g rice); 3 g Fresh thyme (leaves); 4 g Parsley (chopped); 0.3 g Black pepper (or to taste); 1 g Salt (or to taste)

Thyme-scented rice with thoroughly cooked pork belly and chicken wings, served with roasted red peppers.

20 minprep

60 mincooking

4servings

2.919 kcalwhole recipe

730 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Rice dish 1 to 2 hours Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dish

Meal

LunchDinner

Preparation

BakingBoiling

Appliances

OvenCasserole

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Rice dry round-grain, not bomba 300 g
Fresh Pork Belly 1 cm dice 150 g
Chicken wings edible meat and skin; about 8 wings, 600 g bone-in 300 g
Red pepper 2 large 500 g
Garlic 2 cloves 6 g
Chicken stock 900 g
Extra virgin olive oil 10 g oven and 15 g rice 25 g
Fresh thyme leaves 3 g
Parsley chopped 4 g
Black pepper or to taste 0.3 g
Salt or to taste 1 g

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Preparation

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Let’s get cooking

Method

Heat the oven to 200°C. Put the whole peppers and wings on separate trays, divide the 10 g oil between them and season with the salt and pepper. Roast for 40–45 minutes, turning halfway; the wings must reach 74°C near the bone without the probe touching it. Cool the peppers slightly, peel and slice.
Brown the pork belly with the remaining 15 g oil in a wide casserole for 8–10 minutes. Add the chopped garlic and thyme and stir for 30 seconds. Add the rice and stir for 1 minute.
Pour in the hot stock. Cook uncovered for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat. Place the cooked hot wings on the rice for the final 3 minutes.
Rest off the heat for 5 minutes. Serve the rice with two wings per person and the pepper strips; finish with the parsley.

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