Wings and Potatoes with Veggie Rice
This complete meal with braised wings and potatoes is definitely classic from my mom's kitchen!
Servings: 2
Calories: 1420kcal
Ingredients
- 1 lb Chicken Wings
- 3 medium White Potatoes diced
- 1/2 Onion cut in strips
- 1 cup Broth of choice or Filtered Water
- 2 cups White Rice I used 1 1/2 cup sushi rice and 1/2 cup millet here
- 2.5 cup Filtered Water
- 1/4 cup Cucumber finely diced
- 1/2 cup Carrots finely diced
- 2 tbsp Cooking oil
- 1/4 cup Gluten-free Soy Sauce or Tamari
- Toasted sesame oil
- Salt
Instructions
- Prepare and start cooking rice with 2.5 cup filtered water and 1 tsp salt using your tried-and-true method (mine's the reliable rice cooker!)
- In a medium pot, heat cooking oil and slightly brown the wings
- Add diced potatoes, onion and saute until onions are softened
- Add 1 cup liquid and soy sauce to pot and cover, simmer on medium heat
- While the pot of wings is simmering away, finely dice cucumber and carrots
- Add finely diced cucumber and carrots to cooked rice, stir to combine and season to taste
- Turn off heat, add salt to taste and serve when wings are fully cooked
Notes
Optional:
* Make a slurry with 2tsp cornstarch/ arrowroot starch and 1 tbsp water, then add to wings to thicken the sauce
* Add toasted sesame oil to wings to enhance flavor
(hubby is allergic to sesame so we omitted this, still good!)