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Red chicken wings with green & gold rice

List of Ingredients




Yield: 2 Servings

CHICKEN WINGS:

6 chicken wings
1 clove garlic, peeled and crushed
1 small onion, peeled and sliced
1 tbsp soyy sauce
4 tbsp dry sherry
1 level tbsp tomato puree
2 fl oz chicken stock
freshly ground black pepper

Recipe



RICE:

4 oz brown rice 1/2 level tsp ground turmeric 1 pint boiling chicken
stock 1 oz butter 4 oz long grain white rice 2 level tbsp finely
chopped parsley

CHICKEN: Place the chicken wings in a shallow dish. Mix together the
garlic, onion, soy sauce, sherry, tomato puree, stock and pepper. Use
to coat the chicken wings; cover and leave to marinate in the
refrigerator for at least 2 hours. Set the oven to 425F. Uncover
the chicken and cook towards the top of the oven for 20 minutes. turn
the oven down to 375F. Place brown rice in an oven proof dish with
the turmeric, 12 fl oz of the stock and 1/2 oz of the butter. Cover
and cook for 15 minutes below the centre of the oven. Place the
white rice in an ovenproof dish with the remaining stock and butter.
cover and place alongside the brown rice. Cook all dishes for a
further 35-40 minutes, until the chicken is reddish brown and crisp
and the rice is cooked. Baste the chicken during cooking. Stir the
parsley into the white rice before serving.