4 slices of smoked bacon cut into pieces (60 g)
1 kg of chicken wing roulades
1/2 teaspoon of salt
4 cloves of garlic crushed
4 sprigs of thyme chopped
1 tablespoon of paprika
3 1/2 cups of water
1/2 cup of green onion chopped coarse for sprinkling
1/2 cup of parsley chopped coarse for sprinkling
4 slices of smoked bacon cut into pieces (60 g)
1 kg of chicken wing roulades
1/2 teaspoon of salt
4 cloves of garlic crushed
4 sprigs of thyme chopped
1 tablespoon of paprika
3 1/2 cups of water
1/2 cup of green onion chopped coarse for sprinkling
1/2 cup of parsley chopped coarse for sprinkling
In a large skillet, over medium heat, place the bacon and let it brown for about 2 minutes in its own fat, stirring occasionally
Meanwhile, in a medium bowl, season the roulades with salt, garlic, and thyme
Add to the skillet and fry over high heat for 10 minutes, stirring occasionally, until golden brown
Add paprika, mix, add 1 cup of water, and cook until the liquid evaporates
Add another cup of water, wait for it to evaporate again
Add the remaining water, cover the skillet, and cook over low heat for 15 minutes or until the roulades are tender
Transfer to a serving dish, sprinkle with green onion and parsley, and serve hot.
