Chicken wings in red sauce with a side of rice

Name: Chicken wings in red sauce with a side of rice
Ingredients: 6 chicken wings; 2 onions; 3 cloves of garlic; 2 bay leaves; 2 tablespoons homemade vegetable sauce; 1 tablespoon homemade tomato paste; 1/2 teaspoon sweet paprika; oregano; rosemary; salt; black pepper; 2 cups long-grain rice; finely chopped parsley and dill.

Meat - Chicken wings in red sauce with a side of rice by Anghelina L. - Recipia

Chicken wings in red sauce with rice side dish Whenever I lack inspiration, chicken wings with red sauce and rice are among the first dishes that come to mind. They are quite quick to prepare, use what I have in the fridge, and require no special techniques. I usually make them for lunch, especially when I want something hearty but without too much effort. Quick info Total time: about 1 hour and 30 minutes (including marinating) Actual preparation time: 20-25 minutes (excluding marinating) Cooking time: 40-50 minutes Servings: 3-4 Difficulty: easy to medium Recipe type: lunch Ingredients For the wings: 6 chicken wings 2 onions 3 cloves of garlic 2 bay leaves 2 tablespoons vegetable sauce (I use homemade) 1 tablespoon tomato paste (usually homemade, but store-bought works too) 1/2 teaspoon sweet paprika Oregano (to taste) Rosemary (to taste) Salt (added at the end) Black pepper (added at the end) Chopped fresh parsley (at the end, for garnish) For the rice: 2 cups long-grain rice 4 cups water 1 bay leaf Salt Chopped dill Preparation method 1. Preparing the wings Wash the wings and pat them dry. Mix them with oregano, rosemary, and a little salt, then refrigerate for at least 1 hour. If I'm short on time, I marinate them for as long as I can. 2. Sautéing the base Chop the onion finely. In a pot, add a little oil (not too much, as the wings will release fat) and sauté the onion over medium heat. When it starts to soften, add the finely chopped garlic. 3. Adding the seasoning Sprinkle the sweet paprika over the onion and garlic. Stir quickly, just to heat it up – don’t leave the paprika on the heat for too long, as it can become bitter. 4. Wings in the pot Place the wings directly over the sautéed vegetables and turn them a few times to get some color and to coat them with the onion, garlic, and paprika mixture. 5. The sauce Add the 2 tablespoons of vegetable sauce and 1 tablespoon of tomato paste. Stir briefly, then pour 2 cups of water over the wings. Add the 2 bay leaves as well. 6. Boiling the wings Let everything simmer over medium heat, partially covered, for about 35-40 minutes, or until the meat is cooked through and the sauce thickens to the right consistency. If it thickens too much, add a little more water. 7. Final seasoning In the last 5 minutes, add salt and black pepper to taste. At the end, when I turn off the heat, I sprinkle chopped fresh parsley on top. 8. The rice Boil 4 cups of water with a little salt. When it reaches a boil, add the 2 cups of rice. Let it cook on low heat, stirring occasionally, until about three-quarters done (don’t let it puff up completely). Then add the chopped dill and the bay leaf. Let it simmer for another 2-3 minutes, then remove from heat and let the rice rest covered. 9. Serving I usually serve the wings with sauce over the rice, garnished with a little more parsley. I often serve pickles on the side, usually cucumbers and green tomatoes. Why I make this recipe often It’s the kind of recipe I prepare without much planning. I like that it cooks with simple ingredients, is easy to adapt based on what I have at home, and doesn’t require special skills. It’s practical for weekday lunches. Tips and variations Tips - I let the wings marinate as long as I can, but if I’m in a hurry, I skip this step without any issues. - If the sauce seems too runny at the end, I let it simmer uncovered for a few minutes. - I always watch the rice to prevent it from sticking – if needed, I can add a little hot water towards the end. - I always add salt and pepper at the end so the wings don’t turn out too salty. Substitutions - Instead of wings, thighs or drumsticks can also work; just adjust the cooking time. - The vegetable sauce can be replaced with a little vegetable concentrate or even a tablespoon of clear broth, if you have it. - If you don’t have tomato paste, a little tomato juice can be used, but the sauce will be thinner. Variations - For more flavor, sometimes I add a little bell pepper while sautéing, when I have it in the fridge. - If I want a more aromatic version, I add a bit of dried thyme over the wings at the end. - The rice can be replaced with couscous or even simple mashed potatoes if I’m not in the mood for rice. Serving ideas - I most often serve with cold pickles, cucumbers, or green tomatoes. - It also goes well with a fresh cabbage salad for those who prefer a raw side dish. - Leftover sauce is great the next day with fresh bread. Frequently asked questions 1. Can I use frozen wings? Yes, but they need to be thawed and dried well before marinating and cooking. I don’t recommend putting them directly frozen in the pot, as they release too much water and the sauce will be too diluted. 2. Is it mandatory to marinate the wings for 1 hour? No. If you don’t have time, you can cook them directly, but the flavors won’t penetrate as much. I do this when I’m in a hurry. 3. Can I make the sauce thicker? Yes. If you want a thicker sauce, leave the pot uncovered towards the end or add a teaspoon of flour dissolved in a little water and simmer for a few more minutes. 4. Can the rice be cooked plain, without dill and bay leaf? Yes, if you don’t have or don’t like dill, you can skip it without any problems. The rice will be a little more neutral in taste. 5. How long does the dish last in the fridge? Both the wings with sauce and the rice last 1-2 days in the fridge when stored covered. I reheat them in the microwave or in the pot with a little water to prevent drying out. Nutritional values (estimates) For a medium serving (wings with rice): Calories: approximately 420-480 kcal Protein: 22-25 g Fat: 12-16 g Carbohydrates: 50-55 g These values are indicative and can vary depending on the portion size, how much tomato sauce is used, and whether the skin of the wings is left on or removed. It’s a fairly balanced meal, with a good ratio of protein to carbohydrates. Storage and reheating Wings with sauce can be stored in the fridge for 1-2 days in a closed container. Plain rice can be stored the same way, but no more than 2 days – it changes texture if left too long. When reheating, I always add a little water to prevent the sauce or rice from drying out. The dish is not ideal for freezing, as the sauce with rice becomes watery after thawing. This is the recipe as I cook it at home, without complications and unnecessary steps.

Preparation

I sautéed the chopped onion and garlic, then added half a teaspoon of sweet paprika and let the wings sauté a bit as well, which had previously marinated with spices for 1 hour. I added 2 tablespoons of vegetable sauce, 1 tablespoon of tomato paste, 2 bay leaves, 2 cups of water, and cooked over medium heat until done and a sauce formed. In the last 5 minutes, I added salt and pepper. Once ready, I sprinkled fresh parsley on top. For the rice: I boiled four cups of water with a pinch of salt and added the 2 cups of rice, letting it cook for three-quarters of the time, then added freshly chopped dill and a bay leaf, just that since the sauce already has spices and seasonings. We served it with pickled cucumbers and green tomatoes. Enjoy your meal!

Chicken wings in red sauce with a side of rice

Preparation

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