Ingredients

• 1.5 lbs chicken wings, skin removed
• 1.5 cups long-grain white rice, rinsed
• 2 large tomatoes, diced
• 1.5 cups corn kernels (fresh or frozen)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups water or low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, for juice

Instructions

1. 1.Pat the skinless chicken wings dry and season them with cumin, coriander, salt, and pepper.
2. 2.Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown, about 5-7 minutes. Remove the chicken and set aside.
3. 3.Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion until softened, about 4-5 minutes. Add the minced garlic and cook for one more minute until fragrant.
4. 4.Stir in the diced tomatoes and corn, cooking for 3 minutes. Add the rinsed rice to the pot and stir constantly for 2 minutes to toast the grains.
5. 5.Return the seared chicken to the pot. Pour in the water or broth, bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot tightly and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
6. 6.Remove the pot from the heat and let it rest, covered, for 10 minutes. Fluff the rice and chicken with a fork, squeeze fresh lemon juice over the top, and serve immediately.

Nutrition Information

Why this recipe