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Crispy Chicken with Garlic Rice

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Serves: 4
1 large onion, chopped
2 garlic cloves, crushed
30ml / 2 tbsp sunflower oil
175g / 6oz /1 1/4 cups basmati rice
350ml / 12fl oz / 1 1/2 cups hot chicken stock
10ml / 2 tsp finely grated lemon rind
30ml / 2 tbsp chopped mixed herbs
8 or 12 chicken wings
50g / 2oz / 1 1/2 cup plain flour
salt and black pepper
fresh tomato sauce and vegetables, to serve

Preheat the oven to 200°C / 400ºF / Gas 6. Fry the onion and garlic in the oil in a large flame proof casserole, until golden. Stir in the rice and toss until all the grains are well coated in oil.

Stir in the stock, lemon rind and herbs and bring to the boil. Cover and cook in the middle of the oven for 40-50 minutes. Stir once or twice during cooking.

Meanwhile, wipe dry the chicken wings. Season the flour and use to coat the chicken portions thoroughly.

Put the chicken wings in a small roasting tin and cook in the top of the oven for 30-40 minutes, turning once, until crispy.

Serve the rice and chicken wings with a fresh tomato sauce and a selection of vegetables.

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