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.
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