Rice with Chicken Wings

Here are the ingredients you need

• 8-9 whole chicken wings
• 220g round rice
• 1 large red bell pepper
• 1 handful of frozen green beans
• 3 garlic cloves
• 3-4 tbsp crushed canned tomatoes
• Extra virgin olive oil
• Hot paprika
• Pink salt
• 700ml chicken broth

Method

1. 1Cut the wings into 3 pieces and add them to the paella pan with a generous drizzle of olive oil, cooking until golden, then set aside.
2. 2In that same oil and rendered chicken fat, sauté the bell pepper until nicely browned, then set aside as well.
3. 3Add the green beans and sauté. Add the minced garlic, let it cook gently without burning, and stir in the crushed tomatoes.
4. 4Let the tomato cook down, and once the sofrito comes together, add hot paprika to taste.
5. 5Return the wings and red pepper to the pan, mix well, and pour in the broth (double the volume of broth to rice so it finishes dry and just right).
6. 6Bring to a boil, then turn down the heat and simmer for about 5min.
7. 7Turn off the heat and set aside until lunchtime. (This lets all the flavors meld and concentrate).
8. 8About 20min before sitting down to eat, turn the heat back on and bring it to a boil.
9. 9Add the rice and scatter it evenly across the pan.
10. 10Cook for 15min over medium heat.
11. 11Turn off the heat and let it rest for 5min.
12. 12All done! Our rice with chicken wings is ready to serve.