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Sunday September 5, 2010. |
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Chicken Wing Paella a la Houston (Serves 6 to 8
Ingredients:
5 cups water
1 teaspoon turmeric
1 large onion, chopped
3 chicken bouillon cubes
1 tablespoon flour
1/2 teaspoon salt
12 to 24 chicken wings
1/2 cup salad oil
1 cup chopped ham
1 medium onion minced
2 cloves garlic, crushed
1 pimiento, diced
2 tomatoes, peeled and chopped
2 cups uncooked Dainty rice
4 cups of the prepared bouillon
1 can (5 ounces) small baby clams
1/2 to 1 package frozen peas
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Cooking
Instructions:
1) Boil together, uncovered, until reduced to 4 cups, the water, turmeric,
the large onion and the chicken bouillon cubes.
2) Place in a bag the chicken wings, flour and salt (use 2 tablespoons flour
for 24 wings). Brown in the hot salad oil until crisply browned. Remove
to a large casserole.
3) Over the chicken wings, sprinkle the ham.
4) To fat remaining in the frying pan add the onion, garlic, pimiento and
tomato. Stir until well blended together. Add rice and stir until well mixed
with the other ingredients. Add the 4 cups of reduced bouillon (do not strain),
and the juice drained from the clams. Bring to the boil and simmer 5 minutes.
5) Break in the frozen peas. Add the clams. Pour over the chicken wings. Cover
And bake 30 to 40 minutes in a 350 F oven or until all liquid is absorbed and the
rice well cooked.
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