Servings: 7

Time for preparing: 1 hour 10 minutes

INGREDIENTS:

carrot 1 pc.

bulb onions 1 pc.

vegetable oil 2 tbsp

butter 30 g

parboiled rice 300 g

dried rosemary ¼ tsp

dried thyme ¼ tsp

dried basil ½ tsp

dried oregano ½ tsp

ground paprika 1 tsp

ground black pepper ¼ tsp

salt 2 tsp

chicken wings 1 Kg

water 500 ml

soy sauce 150 ml

mustard 1 tbsp

PREPARATION:

Mix soy sauce with mustard and dip the wings into the mixture.

Leave to marinate while the rest of the ingredients are prepared.

I cut the carrots into cubes, onion-feathers.

Fry vegetables in a preheated pan with vegetable oil until the onions are transparent

Add butter

Pour the steamed rice into the pan and fry it for 3 to 5 minutes. This will help prevent the rice from becoming overcooked in further cooking.

I pour in the spices. Mix and spread on the bottom of the mold.

I spread the chicken wings on top.

I fill it with boiling water.

I send the form into an oven preheated to 180 degrees.

After 20 minutes, take out and grease the wings with marinade.

Then, after 10-15 minutes, repeat the same procedure.

Bake until rice is done.