World Cuisine

  • 5 litres (8 pints) water
  • 8 chicken wings
  • 3 tomatoes
  • 2 potatoes, peeled and halved
  • 1 large onion, halved
  • 1 tied bunch of flat-leaf parsley
  • 1 tied bunch of coriander
  • ¼ teaspoon pepper
  • ¼ teaspoon ground turmeric
  • 50 g (2 oz) short-grain rice
  • salt

Put the water in a large, heavy-based casserole with the chicken wings, tomatoes, potatoes, onion, herbs, pepper, turmeric and salt to taste and bring to a boil. Cook for 25 minutes.

Remove the herbs. Remove and reserve the chicken wings.

Strain the vegetables, reserving the stock, and pass them through a food mill or blender until smooth.

Return the blended vegetables, the stock and the chicken wings to the pot and return to the boil. Add the rice in a steady stream, stir, and cook for a further 5 minutes.

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