JAMBALAYA STUFFED CHICKEN WINGS

Ingredients:

12

pc

MAGNOLIA CHICKEN WINGS, washed and deboned

JAMBALAYA RICE:

1	cup	cooked sinandomeng rice
1/2	cup	tomato sauce
2	tbsp	chopped green bell peppers
2	tbsp	chopped red bell pepper
2	tbsp	cooking oil
1/2	cup	PUREFOODS MEATY SPAGHETTI SAUCE
1	cup	water

BREADING:

1	cup	MAGNOLIA ALL PURPOSE FLOUR
5	tbsp	cornstarch
2	tbsp	paprika

Procedure:

Jambalaya Rice:

Wash rice at least twice to remove dirt. In a stock pot, combine rice and water. Bring to a boil then lower heat to simmer. Cook for 15 minutes.
Sauté bell peppers in oil then add spaghetti sauce. Add cooked rice and mix well. Let cool.

Stuffed Chicken:

With a knife, slit a small hole in the middle of the wing. Try to get the larger bone of the wing. Stuff 1 tbsp of jambalaya rice. Secure with toothpick.
Combine flour, cornstarch, and paprika. Mix well. Dredge wings in the dry mixture.
In a baking pan, arrange chicken wings and bake at 350°F in the oven for 15 minutes or fry in 1/2 cup oil for 5-7 minutes per side.

Makes 12 servings.

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