Clemon'S Chicken Mosca

• 2 lb. chicken wings
• 1/2 c. olive oil
• 1/2 c. (plus a little) butter
• 1/2 lemon
• 1 tsp. cayenne
• dash of clove
• 4 to 5 garlic cloves
• 2 to 3 green onions (optional)
• 4 to 5 bay leaves
• couple of sprigs of fresh parsley
• couple of sprigs of fresh sage
• couple of sprigs of fresh oregano (optional)
• 1 Tbsp. thyme
• 1 c. uncooked brown rice
• 1 chicken bouillon cube

1. Cook rice according to package directions, except add the chicken bouillon cube, a bay leaf, a dash of clove, a dash of cayenne, a splash of olive oil and anything else you might desire to the water.
2. Most recipes call for whole brown rice to be cooked for 45 minutes.
3. Cook it only 35 to 40 minutes.
4. It taste better and has a nuttier texture.
5. Once your rice is on, start the chicken wings.

chicken, olive oil, butter, lemon, cayenne, clove, garlic, green onions, bay leaves, couple, couple, couple, thyme, brown rice, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521886 (may not work)