Chicken Wings with Rice in a Skillet

Long-grain or parboiled rice is ideal (the classic choice for pilaf). Alternatives are basmati (aromatic), jasmine (Thai), bomba (Spanish, for paella) and devzira (Uzbek, for pilaf). Mistral, Zhmenka, Uvelka and Natsional are reliable brands. Round Krasnodar rice and sushi rice are not suitable – they will go sticky. For a "premium" pilaf, use devzira or damsia. Rinse the rice until the water runs clear to remove the starch. Do not cook it in milk – only in water or stock. The ratio of rice to water is 1:2 or 1:2.5 (depending on the variety). Before cooking, soak long-grain rice for 30 minutes in warm water and it will turn out fluffy.

Alternatives are boneless chicken thighs (cook faster), chicken drumsticks (more tender), chicken breast (lean, but drier), a whole jointed chicken (more filling) and chicken hearts (a budget option). Petelinka, Miratorg and Prioskolye are reliable brands. Fresh is better than frozen. Thaw frozen meat in the refrigerator for 6–8 hours. The bones in the wings give richness – do not replace them with "fillet". For a "children's" version, use chicken breasts (boneless). For a "spicy" version, use chicken wings in Moroccan spices. For a "premium" version, use farm chicken.

In the refrigerator in a container with a lid – 3 days. Reheat in the microwave for 2–3 minutes under a lid. In a skillet with 1 tbsp of water – 5 minutes. In the freezer for up to 1 month (in portions). Thaw in the refrigerator for 8–12 hours, or reheat straight away over low heat. Do not leave it at room temperature for longer than 2 hours – rice with chicken spoils quickly. On the second day the dish "settles" and the flavour becomes richer. For a "lunch to go" it is handy in a container. It is ideal as a "family batch" – a double portion is enough for 2 dinners. Freshly cooked, it is at its best on the first day.

It is a self-contained dish for lunch or dinner. Fresh salads: cucumber + tomato + herbs, Greek salad, vinaigrette, the Uzbek "achichuk". Pickled vegetables: marinated onion, Korean-style carrot. As an accompaniment to a cup of meat broth. With a glass of dry red or semi-sweet white. With black tea for an "oriental" serving. For a "family lunch", with a vegetable salad and bread. For a picnic, it is handy in a container. With flatbreads or lavash for a "Central Asian" serving. With tomato sauce or adjika for a spicy version. A versatile, hearty dish for everyday meals.