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The night before, marinade the chicken wings.
On the day of cooking, begin by browning the chicken wings over medium-low heat.
While the wings are browning, wash and cut the potatoes and aromatics.
Reserve chicken wings. In the same pan, fry the potatoes until golden, and reserve as well.
Fry aromatics until fragrant, then pour the marinade into the pan.
Add the chicken and potatoes, plus some water.
Bring everything to a simmer, taste and adjust for seasoning.
Cover the pan with a lid and continue to simmer.
While the stew is simmering, make rice and cook vegetables.
Once rice is done, assemble and serve.