Chicken Wings And Rice
|All purpose flour||1 Tablespoon|
|Chicken wings||1 1⁄2 Pound|
|Salad oil||2 Tablespoon|
|Stalk celery||1 Medium, thinly sliced|
|Tomato||1 , cut into 1/2 inch chunks|
|Water||1⁄2 Cup (8 tbs)|
|Frozen rice||11 Ounce (Spanish Style , 1 Package)|
1. In large bowl, mix flour and salt. Add chicken wings; coat lightly with mixture.
2. In 12-inch skillet over medium-high heat, in hot oil, cook wings until browned; push to one side of skillet. In drippings, over medium heat, cook celery until tender. Add tomato, water, and seasoning packet from rice; heat to boiling. Reduce heat to low; cover; simmer 20 minutes, stirring occasionally.
3. Add rice to mixture, separating rice with fork; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally, until chicken and rice are tender and most of liquid is absorbed.