Ailes de Poulet au Riz et Poivron (Chicken Wings with Rice and Chillies)
Ailes de Poulet au Riz et Poivron (Chicken Wings with Rice and Chillies) is a traditional Senegalese recipe for a classic one-pot dish of chicken wings and rice cooked in a chicken stock base with garlic, onion, bell peppers and chillies. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Chicken Wings with Rice and Chillies (Ailes de Poulet au Riz et Poivron).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
12 chicken wings
2 tbsp groundnut oil
300g rice, washed and drained
1 onion, finely chopped
2 garlic cloves, finely chopped
2 bell peppers, sliced into strips
1 hot chilli (Scotch Bonnet or Habanero), cut into strips
750ml chicken stock
1 tsp freshly-grated ginger
1 lime
salt and freshly-ground black pepper
Method:
Add the oil to a non-stick pan and when hot stir in the chicken wings and cook, turning frequently, until well browned all over.
Now stir in the onion and garlic and fry for about 8 minutes, or until golden brown. Season to taste with salt and black pepper then stir in the rice, bell peppers, ginger and chilli. Cook, stirring constantly, for 3 minutes then add the chicken stock and bring to a boil over high heat.
Reduce to a brisk simmer, cover the pan and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
Turn onto a serving dish, squeeze over the juice of the lime and serve immediately.
)
