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 and quarter them. Core the red peppers and roughly dice them. Peel the garlic clove and cut into thin slices.
2. Heat the olive oil in a non-stick pan over medium heat. Add the onions, peppers, garlic, and rice. Stir occasionally for 3–5 minutes until the rice becomes slightly translucent. Season with salt, pepper, ½ teaspoon turmeric (or saffron), and 1 teaspoon paprika powder.
3. Pour the hot chicken broth into the pan and stir in the corn. Transfer the mixture to a deep baking sheet.
4. Preheat the oven to 200°C (392°F). Place the baking sheet on the lowest rack. Bake for 30–35 minutes using both top and bottom heat (do not use convection).
5. After 10 minutes of baking, place the chicken wings on top of the rice mixture.
6. After 30–35 minutes of total baking, sprinkle the parsley over everything and garnish with thin lemon wedges. Ensure the chicken wings have reached an internal temperature of 74°C (165°F) at the thickest part before serving.