Cooking

Photos courtesy of Carina Lukasch / The Paisano

Chicken:
2 1/2 pounds of chicken wings
1-2 tomatoes
2 red bell peppers
1 green bell pepper
1 yellow bell pepper
1-2 jalapeños
1/2 large onion
2 cups water

Rice:
2 cups of white rice
1 tsp salt
2 1/2 cups water

Prep:
+ Rinse all chicken, peppers, tomato(es) and jalapeño(s).
+ Slice peppers and onion.
+ Dice tomato(es) and jalapeño(s).
+ Remember, test the jalapeño(s) for spiciness. If too spicy, remove the seeds.
+ Add rice, salt and 2 1/2 cups of water to a pot.
+ Combine peppers, onion, tomatoes, jalapeños and 2 cups of water in a secondary large pot.

Cook:
+ Place both pots on stove top, covered.
+ Bring both pots to a boil.
+ Once the rice is boiling, lower the heat and simmer for 15 minutes.
+ Remember, uncovering the rice allows steam to escape. Avoid lifting the lid.
+ When the vegetables are boiling, add chicken wings.
+ Check and stir wings and vegetables periodically.

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