Chicken wings with rice in a skillet

Chicken wings with rice in a skillet taste similar to classic pilaf and differ from it only in that chicken wings are used as the meat component. This cooking option is perfect for those times when chicken wings have accumulated in the freezer from used carcasses.

Yield: 4 servings.

Cooking time: 55 minutes.

Caloric content: 237 kcal per 100 grams of dish.

Ingredients

• rice – 300 g;
• carrot – 1 piece;
• onion – 1 piece;
• chicken wings – 300 g;
• salt – 1 g;
• black peppercorns – 5 pieces;
• vegetable oil – 2 tbsp.

Cooking

1. Prepare the ingredients. Besides wings, other parts of the chicken can be used.

2. It is better to use long-grain or parboiled rice so that it does not turn into porridge during cooking. Rinse the grains thoroughly.

3. Wash the chicken wings.

4. Peel the carrot and grate it, and peel and finely chop the onion.

5. In the oil, sauté the vegetables until soft, then remove them from the skillet.

6. In the remaining oil, fry the wings until golden brown.

7. Return the sautéed vegetables to the meat and add the rice. Add salt and pepper, and pour in water to cover the contents of the skillet by a couple of centimeters.

8. Cook over medium heat for about 25 minutes. The liquid should evaporate, but the rice should not remain dry, otherwise the dish will not be very tasty. Stir and leave the chicken wings with rice in the skillet covered for 10 minutes, after which they can be served at the table.