Chicken wings with rice and chillies

Directions

1. Add the oil to a non-stick pan and when hot stir in the chicken wings and cook, turning frequently, until well browned all over.

2. Now stir in the onion and garlic and fry for about 8 minutes, or until golden brown.

3. Season to taste with salt and black pepper then stir in the rice, bell peppers, ginger and chilli.

4. Cook, stirring constantly, for 3 minutes then add the chicken stock and bring to a boil over high heat.

5. Reduce to a brisk simmer, cover the pan and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.

6. Turn onto a serving dish, squeeze over the juice of the lime and serve immediately.

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