Rice and Wings (or Thighs)

Name: Rice and Wings (or Thighs)
Cook time: 45 min
Total time: 45 min
Cuisine: American, Mexican, Latin American
Ingredients: 3 tablespoons olive oil; 2 tablespoons butter; 1½ pounds chicken wings; Salt and pepper; 2 medium ripe tomatoes; 1 small head iceberg lettuce (you'll need only half); 2 teaspoons turmeric; 1 teaspoon cumin; 1½ cups long-grain white rice; 3 cups chicken stock or water; One 8-inch pita; 1 garlic clove; 1/4 cup mayonnaise; 1/4 cup Greek yogurt

13 steps

Cook:45min

The one pot magic of arroz con pollo meets the flavors and fixings of the chicken and rice that you get at Middle Eastern Street carts in New York City.

Updated at: Wed, 16 Aug 2023 23:52:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories843.1 kcal (42%)

Total Fat43.9 g (63%)

Carbs78 g (30%)

Sugars7.4 g (8%)

Protein32.8 g (66%)

Sodium710.8 mg (36%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsolive oil

2 tablespoonsbutter

1.5 poundschicken wings

1 headiceberg lettuce

you'll need only half

2 teaspoonsturmeric

1 teaspooncumin

1 ½ cupslong-grain white rice

3 cupschicken stock

¼ cupgreek yogurt

Instructions

Step 1

1. Put 2 tablespoons olive oil and 2 tablespoons butter in a large skillet or large pot over medium-high heat.

Step 2

2. When the fat is hot, add the chicken wings and sprinkle with salt and pepper. Cook, turning as necessary until browned on both sides, 5 to 10 minutes.

Step 3

Core and chop the tomatoes; put them in a medium bowl. Cut the head of lettuce in half; chop 1 half and add it to the bow Refrigerate the other half for another use.

Step 4

3. When the wings are browned, stir in 2 teaspoons turmeric and 1 teaspoon cumin. Cook, stirring until the spices are fragrant, about a minute. Add 1 ½ cups rice and cook, stirring occasionally until glossy and coated with the spices, 2 or 3 minutes.

Step 5

4. Add 3 cups chicken stock or water and bring to a boil. Chop the pita into 1-inch pieces..

Step 6

5. When the mixture boils, adjust the heat so the mixture bubbles steadily but not vigorously. Cover and cook until the rice is tender and the liquid is absorbed, 10 to 20 minutes.

Step 7

6. Put 1 tablespoon olive oil in a medium skillet over medium heat. When it's hot, add the pita and a sprinkle of salt and pepper.

Step 8

Cook, stirring occasionally until the pita is golden and crisp, 4 or 5 minutes.

Step 9

Peel and mince the garlic clove; put it in a small bowl. Add cup mayonnaise and ¼ cup yogurt to the bowl; stir in enough water to make the sauce pourable. Season with salt and pepper.

Step 10

When the pita is golden and crisp, turn off the heat.

Step 11

When the rice is tender and the liquid absorbed, divide the rice and wings among 4 plates. Top with the chopped tomatoes, lettuce, and toasted pita. Drizzle the white sauce over the top and serve.

Variations

Step 12

Rice and Thighs For a meatier dish, substitute boneless, skinless chicken thighs.

Step 13

Rice and Wings with Mexican Flavors Substitute chili powder for the turmeric, two corn tortillas for the pita, and sour cream for the yogurt. In addition to the tomatoes and lettuce, garnish with chopped cilantro, lime wedges, and hot sauce if you like.