Skip to Content

Shop by recipe What's Cooking Now
Dietary Concerns
Special Occasions
Advanced Recipe Search
Dietary Concerns

from "Monday-to-Friday Chicken" by Michèle Urvater

The taste of this great-looking dish is punched up by pimiento-stuffed olives. I cook this in a large deep saucepan so that I can brown all of the wings at once and save some time. However, if you don't have a large saucepan, simply brown the wings in a couple of batches and then return all of them to the saucepan before adding the liquid. I use canned corn rather than frozen because I like its more pronounced sweetness.

Time: 35 minutes
Makes: 4 servings
 Monday-to-Friday Chicken

1 1/4 cup long-grain rice, preferably converted
2 cups water
12 chicken wings (about 3 pounds)
4 tablespoons olive oil
4 small cloves garlic
1 can (15 to 16 ounces) corn kernels
1 can (14 to 16 ounces) stewed tomatoes
1/2 cup bottled pimientos or roasted red peppers
1/2 cup pitted or pimiento-stuffed green olives
1/2 teaspoon dried red pepper flakes

Print Print recipe

1.Combine the rice, salt, and water in a saucepan and bring to a simmer over low heat. Cover and cook until the rice is just tender, 15 to 17 minutes. Set aside, covered, until the chicken is done.
2.Using a sharp knife, cut through the wing joints of the chicken to separate each one into three parts. Save the bony wing tips for stock or discard them.
3.Heat the oil in a large deep saucepan over medium-high heat. Add the chicken wings, lower the heat and sauté until the skin stiffens, about 4 minutes on each side. Meanwhile, mince the garlic and drain the corn.
4.When the wings are golden, add the garlic and cook until you get a whiff of its aroma, 10 seconds. Then add the tomatoes and their juices. Break up the tomatoes by pressing them against the bottom of the skillet with the side of a wooden spoon.
5.Add the corn. Cover and simmer over medium heat until the wings are cooked through, 15 minutes. During this time chop the pimientos and add them to the skillet. Slice or chop the olives and set them aside.
6.When the chicken is cooked through, stir in the olives, cover, and simmer 5 minutes longer. Then stir the stew, season with red pepper flakes and salt to taste, and serve over the rice.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Carolina Extra Long Grain White Rice - $5.49/ea
  Chicken Party Wings, Raised Without Antibiotics - $3.99/lb
  Del Monte Fresh Cut Whole Kernel Corn - $1.29/ea
  Del Monte Stewed Tomatoes - $1.29/ea
Roasted Red Peppers - $4.99/lb
Just FreshDirect Pimiento-Stuffed Green Olives - $8.99/lb
  Spice Supreme Crushed Red Pepper - $0.99/ea
You May Already Have
  Morton Regular Salt - $0.99/ea
  O-Live & Co. Extra-Virgin Premium Olive Oil - $13.99/ea
 25fl oz
  Garlic - $2.95/lb
Estimated Total:  
save recipe as list

* Timeslot discounts may vary from week to week.

Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2018 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  Platform Terms of Use  |  Accessibility