Rice with chicken wings in the oven recipe. Pilaf with chicken wings in a frying pan. Chicken wings baked with rice and mushrooms

Details

Oven-cooked chicken wings with rice are a simple, yet satisfying and nutritious dish that can be served for lunch or dinner. The main beauty of this dish is that when you cook one dish, you get meat and a side dish. All family members will be full and satisfied, but you will have to spend a little time preparing. After a working day, this is a great option for dinner when you don’t have the strength to stand in the kitchen.

Chicken wings baked in the oven with rice and onions

Required ingredients:

onion – 1 pc.;
vegetable oil – 50 ml;
chicken wings – 0.8-1 kg;
salt - to taste;
water – 2 tbsp.;
spices for pilaf - to taste;
rice – 300-400 gr.;
spices for chicken - to taste.

Cooking process:

Rinse the rice well and add hot water. Leave the rice in the hot water for 30-60 minutes. At this time, peel the onion and cut it into half rings.

Place the onion in a frying pan with vegetable oil. Fry the onion until transparent. Then add the washed and dried chicken wings to the onions.

Sprinkle everything with chicken seasoning and fry the wings with onions for about 10 minutes, remembering to turn them over.

Drain the rice and place on a baking sheet. Top with wings and onions. Also pour the oil in which the wings were fried into a baking tray.

Salt everything and sprinkle with pilaf spices. Fill with hot water and place in the oven for 40 minutes. If the wings start to burn, you can cover them with foil. Rice with wings should be cooked at a temperature of 190-200 degrees.

Serve the dish hot, topped with fresh vegetables.

Chicken wings baked with rice and mushrooms

Required ingredients:

carrots – 3 pcs.;
chicken wings – 1 kg;
salt and spices - to taste;
rice – 1.5 tbsp;
garlic – 5 cloves;
mushrooms – 1.5 tbsp;
onions – 2-3 pcs.;
mushroom or chicken broth - 1-2 cubes.

Cooking process:

The wings must be washed and dried with a paper towel. After this, peel and pass the garlic through a press. Rub the wings with salt and spices, as well as garlic. Leave the meat to marinate for a while. 1 hour will be enough.

At this time, peel both the onions and carrots. Cut the peeled onion into cubes, but it is better to grate the carrots on a grater with large holes.

Place vegetables in the pan. Add a little vegetable oil and fry the vegetables until soft, stirring occasionally.

Meanwhile, wash the mushrooms and cut them into pieces. You can also use frozen mushrooms. Add the mushrooms to the vegetables in the pan. Continue cooking until the mushrooms are browned.

Rinse the rice several times with hot water. Place the washed rice on a baking sheet. Place vegetables and mushrooms on top.

Salt and add the bouillon cube, crushed by hand, as well as spices. Fill everything with water so that the rice and vegetables are completely covered.

Then place the chicken wings on a baking sheet. Place the pan in the oven, preheated to 180 degrees, for 40 minutes. If the water evaporates when the rice is not yet cooked, add a little water and continue cooking until the rice and meat are completely cooked.

The dish should be served immediately after the cooking process is completed. Serve chicken wings with rice on their own or with a salad of fresh vegetables.

Today we will talk about a recipe that can be used to prepare lunch and dinner, and even a dish for the holiday table.

These are chicken wings with rice.

The recipe is completely simple and easy, and an additional advantage is that it is a 2 in 1 dish: the wings are cooked immediately with a side dish. It is convenient and saves effort and time.

At the very beginning, you need to prepare all the ingredients.
Why should you do this right away? Because the process is quite fast and it is not very convenient or advisable to be distracted, for example, by peeling garlic or washing rice.
By the way, the amount of rice is not a fundamentally exact norm in this recipe; you can adjust it yourself depending on the desired volume of side dish portions. The main thing is to take into account the water-rice ratio. If you have reduced or increased the amount of rice, then add a little less or more water.

Let's start with the most important component - the wings. You can take them raw, or you can pre-cook them, as I did, because I used wings from domestic chickens, the meat in them is tougher and requires longer heat treatment.

And I’ll immediately note that if you pre-cook the wings, then in further preparation it is better to use not water, but the resulting broth - it will be much tastier.

So, if we cook the wings, then almost until done.
We do it this way: put the wings in cold water, bring to a boil and drain the water. Pour clean water into the pan again and cook until it reaches the desired state. Salt shortly before removing from the broth.

Take a frying pan, pour sunflower oil into it, heat it up.

Meanwhile, cut the onion into cubes and then place in a hot frying pan.

When the onion begins to become transparent, place the wings in the frying pan, sprinkle with spices and fry everything until a beautiful crust appears (be careful not to burn the onions!)

For spices, I took a ready-made mixture, which was called “For Chicken”. I don’t remember what’s in the ingredients, because I threw away the packaging and still had the mixture left for one use. But you can use any spices that you usually like to add to chicken.

While the wings are frying, chop the garlic.

Place the prepared, washed rice in a deep form; I use a heat-resistant glass form.
Place fried wings with onions on top of the rice and pour over the oil in which they were fried.

If necessary, you can add more spices and salt. Put in a bay leaf. I prefer to place the leaves whole, without breaking or crumbling them.
And sprinkle everything with pre-chopped garlic.

Take water or broth (if you, like me, boiled the wings), pour carefully into the mold with the food. We press the wings a little so that they drown a little in the liquid and impart their taste and aroma to it. It is advisable that the onions and garlic are also in water so that they do not burn while baking in the oven.

Place our miracle in an oven preheated to 170-180° for 40-50 minutes.

Don't forget to look and check) You may need to add a little more water or broth. This is according to the condition of the rice. If it is still solid, but there is no more liquid, then you can safely add it.

After the required time has passed, the wings will brown and the rice will swell and become soft.

Remove from the oven and enjoy the aroma, divide into portions and serve hot. You can decorate with greenery.

That's all!
Bon appetit!

Cooking time: PT01H00M 1 h.

Chicken wings with rice baked in a slow cooker are a good substitute for the usual pilaf, and in terms of cooking time they are even more advantageous, because chicken, as a rule, cooks much faster than meat. Any rice is suitable for such a dish, as well as for pilaf - in this matter, only personal preferences can be the main adviser. Actually, as in the choice of spices that improve the taste of food. And if you are not particularly “friendly” with chicken wings, replace them, for example, with legs or thighs. Yes, it would be appropriate here too. Whatever part of the chicken is used, it is advisable to first soak it for some time in the marinade - this way any meat (not just chicken) will be even tastier, more tender and juicier.

Ingredients:

chicken wings (without sharp ends) – 13 pcs.;
small carrot;
small onion (or large – a matter of taste);
rice of any kind - 1.5 multi-cups (or a full two-hundred-gram standard glass);
olive oil - for frying foods;
spices - to taste;
water – 1.5 multi-glasses (or a full standard glass).

For the marinade:

soy sauce and olive oil - 2 tablespoons each;
freshly squeezed lemon juice - a tablespoon;
salt and ground paprika - to taste.

Cooking time is just under 1.5 hours.

How to cook chicken wings with rice in a slow cooker:

If you use whole wings, then, first of all, cut off their sharp tips - you can put them in the broth. Wash the wings, dry with napkins and place in a bowl. Mix the ingredients for the marinade, pour the resulting mixture into the bowl with the wings, and stir.

Leave the chicken to marinate for at least a quarter of an hour.

Rinse the rice thoroughly in several waters and pour boiling water over it - let it steam slightly. Finely chop the onion. Cut the carrots into strips.

In the “Frying” mode, warm up the multicooker, pour oil into the bowl and sauté the chopped onion and carrots for about three minutes. Rinse the rice again and place in a sieve.

Place rice in the multicooker bowl with the vegetables and fry everything together for about six minutes. Then pour water (or broth), add spices, stir.

Place marinated wings on top of the rice with vegetables, close the multicooker, switch to the “Baking” mode and set the cooking time to 50 minutes.

As soon as the device emits the coveted signal about the end of its work, you can open the lid, place the finished dish on plates and serve.

Today I will tell you how to cook chicken wings. I’ll also tell you one little secret on how to make the rice as fluffy as possible! Everything is extremely simple, like two and two...

Ingredients

Chicken wings - 500-600 grams,
Soy sauce - 2-3 tablespoons,
Garlic - 1-2 cloves,
Salt, pepper - to taste.
On the side
Rice - 1.5 cups,
Vegetable oil - 3-4 tablespoons,
Soy sauce (optional) - 1 tablespoon,
Salt - to taste
Water - 2 ¼ cups.

Preparation.

Wash the chicken wings, add soy sauce, salt, pepper, mix.

This will turn out to be a kind of marinade. You can leave the chicken wings like this for half an hour. Then fry them in a frying pan in sunflower oil until cooked.

At the end of frying, add finely chopped garlic.

Now we prepare the side dish, namely rice. There is one secret here. Add oil to the pan, heat it a little and add dry rice.

Stir it constantly, warming it up. You can add soy sauce. Then the rice will become transparent from the oil. At this moment we pour boiling water into the rice at the rate of 1 cup of rice to 1.5 cups of boiling water. Add salt, bring the rice to a boil, then reduce the heat and, without opening the lid, cook the rice until tender.

Serve chicken wings with rice, adding herbs. Light, unobtrusive salads are perfect for this dish -

Second courses

Description

Chicken wings with rice- it's simply delicious! Inexpensive meat that allows you to prepare an incredibly tasty and satisfying lunch or dinner. Everyone, without exception, likes this oven-baked delicacy. Housewives often prepare this dish for holidays or birthdays because guests are delighted with this dish. Due to the fact that it is prepared with a side dish, you do not have to make it separately, thereby saving a lot of time. And chicken wings bake much faster than any other type of meat. And if you follow our step-by-step recipe with photos, then you won’t have any questions at all during cooking.

Any rice can be used in this delicacy. In this matter, the main adviser will be only personal taste preferences. The only thing we can do is recommend using basmati (Thai) rice, which has a pronounced nutty flavor, delicate texture, and does not become soggy during cooking. For a more colorful and extravagant look, use black wild rice if desired. Despite the color, it is very healthy and low in calories.

For seasonings, add curry. If desired, use ground black or white pepper, coriander, chili or other spices.

There are different cooking methods, such as in a slow cooker, microwave or in a frying pan. But today we will first fry the meat in a frying pan, and then bake it in the oven with a side dish. The dish will certainly decorate your table.

Everyone has an idea of how to cook chicken wings with rice in the oven, but not everyone knows how to make them tasty and aromatic at home. Read more about the step-by-step recipe with photos below.

Let's start cooking!

Ingredients

Steps

We will start cooking by preparing the necessary ingredients. To begin, take the rice and place it in a bowl. Fill it completely with water and leave it like that for about 1-2 hours. This is done in order to reduce the amount of starch paste.

After this, rinse the wings thoroughly and dry them with paper towels to remove excess moisture. Then cut the blanks into 2 parts.

Place the food in a deep bowl and add curry seasoning and table salt to taste. Stir until every piece is coated in spices.

Then take a frying pan and pour vegetable oil into it. Heat the container and fry the chicken over medium heat on both sides until golden brown. Make sure that the treat does not burn. We don't need charred wings.

Prepare a baking dish and spread the rice evenly over the entire surface, as shown in the step-by-step recipe photo.

Then place the fried chicken on top.

Pour in the remaining oil in which the workpieces were fried, and add another 1-2 cups of salted water.

Carefully cover the pan with foil and bake the dish in an oven preheated to 190 degrees for about 20-35 minutes.

After the specified time, remove the dish and open the foil. Place back in the oven for 5-10 minutes. That's all, beautiful and flavorful chicken wings with rice at home are ready! Serve the dish hot in portioned plates. Supplement the meat with a side dish of various fresh vegetables, dill, parsley, cilantro and, if desired, a glass of red or white semi-sweet wine.