Follow these steps for perfect results
chicken wings
salt
freshly ground
black pepper
freshly ground
dried oregano
chicken broth
saffron thread
olive oil
onion
chopped
cubanelle pepper
chopped
garlic clove
minced
dry white wine
bay leaf
crushed red pepper flakes
rice
frozen peas and carrots
pimento-stuffed green olives
sliced
capers
roasted red peppers
cut into strips
Preheat oven to 350 degrees F.
Cut chicken wing tips off and separate wings into two pieces at the joint.
Season chicken wings generously with salt, pepper, and oregano.
Heat chicken broth and saffron in a small, covered saucepan over low heat.
Heat olive oil in a Dutch oven over medium heat.
Brown chicken pieces on all sides for about 8-10 minutes and set aside.
Add onions and peppers to the Dutch oven and cook until softened, about 5 minutes.
Add garlic and cook for about 1 minute.
Add white wine or beer and scrape the bottom of the pan.
Add bay leaf, red pepper flakes, rice, and broth with saffron; stir to combine.
Bring mixture almost to a boil, then cover and put in oven.
Cook in oven until rice is almost tender, about 25 minutes.
Nestle chicken pieces into the rice.
Rinse peas, carrots, green olives, and capers in a large strainer and distribute over chicken and rice.
Arrange red pepper strips over all, cover, and return to oven until chicken is cooked through and rice is tender, about 10 minutes.
Expert advice for the best results
Use long-grain rice for best results.
Adjust the amount of red pepper flakes to your desired spice level.
Garnish with fresh cilantro before serving.
Everything you need to know before you start
15 minutes
Can be partially made ahead.
Serve in a large bowl, garnished with fresh herbs and a lemon wedge.
Serve hot.
Pairs well with a side salad.
Pairs well with the saffron and chicken.
Discover the story behind this recipe
A staple dish in Colombian cuisine, often served at family gatherings and celebrations.
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