Cowboy Rice with Chicken Wings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon olive oil
- 1 onion (s)
- 1 clove garlic
- 200 g rice (risotto rice)
- 150 g corn kernels
- 500 ml chicken broth or vegetable broth
- 1 packet chicken wings (frozen)
- 2 bell pepper (s)
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ turmeric, possibly
- 1 lemon (s)
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and garlic. Wash, core and dice the bell pepper.
- Heat the oil in a non-stick pan, fry the onions and garlic in the fat until translucent, add the paprika and rice. Season with salt, pepper, turmeric and paprika powder. Pour in the hot broth and stir in the corn. Put everything on a deep baking sheet or in one or more casserole dishes.
- Cook in the oven at 200 ° C for approx. 30 - 35 minutes. After 10 minutes, spread the chicken wings over the rice and cook with them. Sprinkle the cowboy rice with fresh parsley, garnish with lemon wedges.
- Turmeric is a spice without a strong taste of its own and is mainly used to give the rice its beautiful yellow color. So if you don`t have turmeric in your house, you can do without it.
- The recipe is enough for a tray, depending on how hungry you are, approx. 4 - 6 people will be satisfied and is also ideal for a party (buffet). Since not that many chicken wings fit into the baking dish, I also put a few chicken wings on the wire rack or the tray next to the dish.
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