Simple and yummy! I used 4 chicken wings and it made 3 me-portions.
- 200g rice and 450ml chicken stock - lovely moist rice with minimal stickage at the bottom.
- I added a red pepper and a load of peas (frozen, straight into the pot with the garlic and onion).
- I added more paprika and parsley when I chucked the rice and stock in.
- The slightly overburnt skin of the chicken actually tasted great.
