This recipe for stuffed and fried chicken wings from f&w best new chef junghyun park features chicken wings dredged in a crackling fried chicken breading and stuffed with spicy, savory doubanjiang fried rice.
Filipino Rice (Arroz Valenciana)
Recipe Summary Filipino Rice (Arroz Valenciana)
This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.
Ingredients | Recipes With Chicken Wings And Rice
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic
2 teaspoons paprika
2 ¼ pounds chicken legs, thighs, and wings
1 ½ cups sweet peas
1 (7 ounce) can olives
2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste
salt and ground black pepper to taste
2 tomatoes, diced
1 cup water
2 cups glutinous sweet rice (malagkit)
1 (14 ounce) can coconut milk
1 red bell pepper, sliced lengthwise
2 hard-boiled eggs, sliced lengthwise
Directions
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.
Use any chicken pieces you prefer.
Any kind of olives will do.
Info | Recipes With Chicken Wings And Rice
prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
2 pounds of chicken
