Barbeque Chicken
Over a year ago
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Ingredients
- 1 kg BBQ marinated chicken wing pieces
- 2 cups Rice
- 4 cups Water
- 1 Zucchini, diced
- 1 can Sweetcorn
- 2 Shallots, finely sliced
- 2 tsp. Grated ginger, grated
- 2 tbsp. Lemon juice
- 2 tbsp. Oil
- 1 bunch Fresh coriander,chopped
- 1 Chicken stock cube, crumbled
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Bbq-ed chicken wings with veggies and rice.
Method
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1
1.Preheat oven to 200°C. Place the chicken wing pieces into a baking dish and bake for 1 hour.
2.Cooked the rice with the stock cube in a saucepan, bring to the boil, reduce heat to low and simmer until the rice has absorbed all of the liquid.
3. Leave the rice to steam in its own heat for another 10 minutes, do not lift the lid.
4.Stir through the zucchini, sweetcorn, shallots and ginger.
5. Cover and allow to steam in its own heat for a few minutes.
6. Stir in lemon juice, oil and coriander.
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