Arroz Con Pollo with Wings and Chipotles!

Heat up a glug of oil over medium-high heat in a small saucepan or soup pot. Add the chicken wings and brown each side for a few minutes. Once browned you can set the chicken pieces aside for now.

Add 1/2 cup uncooked rice to the pan. Give it a good stir and cook over medium heat for a few minutes or until it starts to turn golden brown.

As the rice cooks add the following ingredients to a blender or food processor: 1-2 plum tomatoes, 1/4 onion, 1 peeled garlic clove, 1-2 chipotles in adobo. Combine well. Notes: be sure to rinse and de-stem the tomato(s), and feel free to use only half of a chipotle for a milder version. I also usually scrape out the seeds of chipotles but this is optional. More info on working with chipotles in adobo.

Once the rice is starting to turn golden brown you can add the blended tomato-chipotle mixture to the pan. Let it simmer for a couple minutes, stirring regularly. Then add the remaining ingredients: 1 teaspoon Mexican oregano, pinch of cumin (optional), 1/4 teaspoon salt, freshly cracked black pepper, and 1 cup stock. Combine well and bring this mixture up to a boil. I usually take a final taste for salt level at this point -- I added another generous pinch of salt but keep in mind this will depend on which stock you're using.

Add the browned chicken pieces to the pan, bring to a boil, then cover and reduce heat to a simmer ('low' on my stove). Let cook for 20-25 minutes or until all of the liquid is absorbed.

Once the liquid is absorbed you can set it aside and let it sit in its own steam for a few minutes, covered. Then it's time to serve it up. Enjoy!