Ingredients2 h 10 m servings 650 cals
- Preheat oven to 400 degrees F (200 degrees C).
- Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
- Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
- To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.
Per Serving: 650 calories; 20.4 g fat; 89.9 g carbohydrates; 29.2 g protein; 56 mg cholesterol; 2176 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was wonderful. I used chicken breasts and thighs instead of wings, and the aroma while it was cooking drove the whole family crazy with anticipation. A very savory dish and one I will be m...
This came out excellent. I didn't have any tomato soup, just used a can of tomato paste watered down. Also didn't have any tumeric so I substituted with onion and garlic sazon. For the rice, ...
Very delicious recipe! I used chicken drum sticks as I did not have any wings available and just plain white rice since I was out of Tumeric. Added some of the extra sauce to the rice. This dish...
Our family enjoyed this recipe and it was very easy to fix. I didn't have the cayenne so I can't say that I followed it exactly. I used chili powder instead. Still very good, especially over ...