02
December
2011
|
02:50 PM
America/New_York

Chicken Wings in Tomato Soup

Serve this quick and inexpensive meal over white rice during the rush of the holidays.

  • 1 qt. oil for frying
  • 3 lbs. chicken drumettes
  • 2 (26 oz.) cans condensed tomato soup
  • 6 cups water
  • 2 green bell peppers, diced
  • 1 large Vidalia onion, diced

In a large, heavy skillet, heat oil to 375 degrees F. Fry the drumettes until lightly browned and no longer pink inside. Remove from heat and drain excess oil. In a large saucepan, bring the tomato soup and water to a boil. Reduce heat and simmer. Mix in the drumettes, green bell peppers and Vidalia onion. Simmer approximately 15 minutes.

Serve over white rice.