Chicken Wing Paella
Source of Recipe
FDU
Recipe Introduction
Yield: 4 -6
List of Ingredients
10 x chicken wings
1 lb sweet Italian sausage links
1 tsp browning sauce
1 lrg onion, chopped
1 x sweet red pepper, cut into thin strips
1 med -sized zucchini, chopped
1 can (16-ounces) tomatoes, undrained
1/2 cup hot water
1 tsp salt or to taste
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground turmeric
1/2 tsp Tabasco
2 cup hot cooked rice
1 cup frozen peas, thawed
Recipe
Cut wing-tip section from wings. Set tips aside to cook later in soup or stew, if desired. Brush sausages with browning sauce; cut into 1-inch pieces. In 3-quart microwave-safe dish, place sausage pieces; cover with wax paper. Microwave at HIGH (100% power) 6 to 7 minutes, or until sausage loses its pink color, stirring twice. With slotted spoon remove sausage.
To drippings in dish, add onion, red pepper and zucchini; cover with plastic wrap. Microwave at HIGH 5 minutes, stirring twice. Add tomatoes, browned sausages, water, salt, oregano, paprika, turmeric and Tabasco; stir to blend.
Arrange chicken wings in circular pattern on top of tomato mixture. Cover with plastic wrap; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power); cook 10 minutes per pound. Halfway through cooking time, turn wings over; re-cover and complete cooking. Stir in hot cooked rice and peas; microwave at HIGH 3 minutes.
To warm for serving, cover with plastic wrap to speed cooking and microwave at HIGH until heated through. Let stand 5 minutes before serving.
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