Wings Mexicana


A one-pot wonder. Cooking the chicken and rice together gets all the flavors
nicely com-bined. By the way, a "dutch oven" is a heavy, thick-walled, metal
stovetop pot with a cover. Maybe this should be called "Wings Dutch-Mexicana"...

Ingredients:

12                 wings, disjointed, tips discarded 
 2     tablespoons oil 
 1     medium      onion, chopped 
   1/2 cup         chopped green pepper 
 1     medium      clove garlic, minced 
 1     can         (16 ounce) whole tomatoes 
 1 1/2 cups        water 
 1     cup         raw long-grained rice (not instant) 
 1     teaspoon    salt 
   1/2 teaspoon    chili powder 
 1     package     (10 ounce) frozen peas, partially thawed 

Makin' It:

Brown the chicken in the oil in a dutch oven. Add and cook the onion, green
peppers and garlic until the onion is tender. Add the tomatoes, rice, salt
and chili powder. Bring to a boil, reduce heat and simmer 30 minutes or until
chicken and rice are tender. Add the peas and cook about 5 minutes longer.
Serve!

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source: http://www.pickeringonline.com/wings/