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    SPANISH-STYLE CHICKEN AND RICE
    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
    INGREDIENTS (CLICK TO BUY)

    1 1/4 cup long-grain rice, preferably converted
    Salt
    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 recipe
    PREPARATION

    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.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Carolina Extra Long Grain White Rice - $6.19/ea
     5lb bag
     
      Chicken Wings, Grade A - $2.99/lb
     6 pieces per pack, Grade A
     
      Del Monte Fresh Cut Whole Kernel Corn - $1.69/ea
     15.25oz
     
      Del Monte Stewed Tomatoes - $1.69/ea
     14.5oz
     
    Roasted Red Peppers - $4.99/lb
     
     
    Pimiento-Stuffed Green Olives - $5.99/lb
     
     
      FreshDirect Crushed Chili Peppers - $3.59/ea
     1.65oz
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
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