Summary

Ingredients

• 150 g onion (s)
• 2 red pepper (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 200 g rice (risotto rice)
• 0.5 teaspoon ½ turmeric or saffron
• 1 teaspoon paprika powder, noble sweet
• 500 ml chicken broth
• 150 g corn
• 1 packet chicken wings
• 0.5 ½ bunch parsley
• 1 lemon (s), untreated

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Instructions

1. Peel the onions, quarter and core the paprika and roughly dice both. Peel the garlic and cut into fine slices. Heat the oil in a non-stick pan, steam the vegetables with the rice until translucent and season with salt, pepper, turmeric and paprika powder. Pour in the hot broth, stir in the corn and place everything on a deep baking sheet.
2. Cook in a hot oven at 200 ° C top and bottom heat (gas: level 3, convection not recommended!) On the 1st shelf from the bottom for 30 - 35 minutes. After 10 minutes, place the chicken wings on the rice and cook with them. Then sprinkle everything with parsley and garnish with thin lemon wedges.
3. Tip: Turmeric does not develop a taste of its own in fine doses, only ensures the yellow color. Adults prefer it to be seasoned with saffron, which also turns yellow, but then tastes more like paella.