Chicken Wings With Spanish Rice

• 2 lb. chicken wings
• 1 c. chopped onion
• 1 c. raw rice
• 1/4 tsp. fresh ground pepper
• 1 c. canned tomatoes with liquid
• 1 1/4 c. chicken stock
• 2 pimentos, diced
• 1/4 c. olive oil
• 1 garlic clove, crushed
• 2 tsp. salt
• 1 c. cooked green peas
• 1/4 tsp. powdered saffron

1. Drain wings.
2. Pat dry.
3. Heat the oil over moderate heat until hot, but not smoking.
4. Add onion and garlic; cook until soft and slightly browned, stirring constantly.
5. Remove onion from skillet and set aside.
6. Brown wings lightly, remove from pan and set aside. Add rice, salt, pepper, tomatoes and chicken stock.
7. Dissolve saffron in 1 tablespoon hot water; add to chicken.
8. Cover and simmer until rice and chicken are tender.
9. Add peas and pimentos, stir gently into rice.
10. Reheat and serve.
11. Enjoy.

chicken, onion, rice, fresh ground pepper, tomatoes, chicken, pimentos, olive oil, garlic, salt, powdered saffron

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206040 (may not work)