Paprika & Garlic Wingettes | Pika Chakula

Paprika & Garlic Wingettes

2013-06-28

Ingredients:

  • 20 (about 1.2kg) chicken wingettes
  • 2 tbs fresh lemon juice
  • 2 tsp extra light olive oil
  • 2 tsp sweet paprika
  • 2 garlic cloves, crushed
  • Extra light olive oil, to grease
  • Spicy fried rice, to serve (see related recipe)

Method:

Preheat oven to 200°C. Combine the chicken wingettes, lemon juice, oil, paprika and garlic in a large glass or ceramic dish. Set aside for 5 minutes to develop the flavours.

Brush a baking dish with oil to grease. Add chicken to the dish and bake in oven for 20 minutes or until cooked through.

Divide the spicy fried rice among serving plates. Top with chicken wingettes and serve immediately.

Spicy Fried Rice

An easy and fast rice dish that will soon become part of your everyday-recipe repertoire.

Ingredients:

  • 140g (2/3 cup) long-grain white rice
  • 2 tsp extra light olive oil
  • 1/2 brown onion, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 medium fresh red chilli, thinly sliced
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 150g (1 cup) frozen baby peas
  • 1 tbs soy sauce
  • 2 tbs coarsely chopped fresh continental parsley
  • 4 green shallots, ends trimmed, thinly sliced lengthways
  • Paprika & garlic wingettes (see related recipe), to serve

Method:

Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Rinse under cold running water. Drain well.

Heat the oil in a large non-stick frying pan or wok over medium heat. Add the onion, ginger, garlic and chilli, and stir-fry for 2 minutes or until onion softens slightly. Add the capsicum and stir-fry for 1 minute or until just tender.

Add the rice, peas and soy sauce, and stir-fry for 3 minutes or until heated through. Remove from heat. Stir through the parsley. Divide the rice among serving plates and top with green shallot. Serve immediately with the paprika & garlic wingettes.

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