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Vinny's Chicken with Rice Recipe
I cook without measuring ingredients, so for purposes of sharing my recipes, measurements are estimates only, and you may have to adjust amounts each time you prepare the dish. Fill a medium-sized pot about two thirds with water, perhaps 8 cups. Place 6-8 chicken wings depending on size and preference, into the pot. I cut the wing tips off before cooking. It reduces the amount of space taken, etc. Bring to a boil then reduce to a simmer. Be careful it doesn't overflow. The fat will "foam up", but if simmering slowly enough, it will dissipate. DO NOT remove the foam. It provides much of the taste. After about 30 minutes, remove the chicken and spray with cold water. Do not discard the water in the pot. Carefully separate the meat from the fat and bones. Ladle out about one third of the water in the pot and set aside (you may need some or all of it). Replace the meat into the pot. Place a chicken bouillon cube (or like powder) into the pot. Put about 2 to 2 1/2 cups of rice into the pot. Season with about a level teaspoon of salt or to taste. Throw in some pepper and parsley. Simmer covered until rice is cooked, stirring occasionally. If most of the water dissipates before the rice is fully cooked, stir in a bit of the reserve as you go along. The contents should be free of water when it's done. Ladle out into bowls, sprinkle with more pepper, parsley and parmesan cheese if you have it. It's indispensable in an Italian household. I use it in many dishes--pasta for instance. Serve with a salad and white wine to round out the meal. Makes about four smallish servings. Bon apetit! |
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The copyright for this content entitled "Vinny's Chicken with Rice Recipe" has been specified by the contributor as:
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The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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This intel was contributed by Vinny
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May, 2012
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