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Dutch East Chicken Wings and Rice
Dutch East Chicken Wings and Rice
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Spicy baked chicken wings with tomato sauce served with aromatic turmeric rice topped with almonds and golden raisins.
Ingredients:
  • 3.5 pounds chicken wings, tips on
  • 1 (28 ounce) can tomato sauce
  • 3 (10.75 ounce) cans tomato soup
  • 2 teaspoons ground cloves
  • 2 cloves garlic, crushed
  • 8 bay leaves
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 cups long grain rice, rinsed and drained
  • 4 cups water
  • 1 teaspoon cloves
  • 1.5 teaspoons salt
  • 2 teaspoons ground turmeric
  • 0.33333334326744 cup slivered almonds
  • 0.33333334326744 cup golden raisins
Instructions:
  • Preheat your oven to 400°F (200°C).
  • In a large roasting pan, combine tomato sauce, soup, cloves, garlic, bay leaves, cayenne, salt, and pepper. Secure each chicken wing tip under the joint where thigh and drummette meet. Place the wings in the pan and spoon the sauce over the chicken.
  • Bake covered in a preheated oven for 30 minutes. Then, lower the heat to 325 degrees F (165 degrees C) and bake for an additional 1 1/2 hours until the sauce thickens.
  • In a large saucepan, bring together rice, water, cloves, salt, turmeric, almonds, and raisins. Boil, then lower heat and simmer until rice is cooked, approximately 10 minutes.

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