What is COOKING IN HEELS all about?

COOKING IN HEELS is a comic and practical cookbook blog for the modern Glamazon learning her way around the kitchen.




There is something magical about using just one pot to make a whole meal. Clean up is a breeze.

Seems easy, right?

What doesn't seem easy is heading over to your closest Jerry's Famous Deli and spending ten to fifteen bucks on a salty salty soup that tastes nothin like what your grandma used to make.

Here is an alternative to getting in your car (or worse-- spending the extra charge for delivery) and spending your shoe money on something that is truly a ONE POT WONDER.

  • Bouillon cubes, broth, or my favorite "Better Than Bouillon" in the market-- I buy the vegetarian chicken broth (low sodium)
  • 1 lb of Chicken or cutlets OR buy an already cooked rotisserie one at the grocery store
  • Bag of Instant Whole Wheat Rice (the one that come in little bags) or about 1 cup cooked
  • Teaspoon of chopped Garlic
  • Handful of Carrots
  • Handful of Arugula
Boil 2 cups of broth or 4 cups of water. Add the appropriate amount of bouillon to the water to make it broth. Once boiling, throw in your raw chicken for about 10-15 minutes until it's done. If you are using a pre-cooked rotisserie chicken, skip this step.
Time to shred the chicken. You do this by using two forks and shredding while pulling apart the meat.

Toss out the broth already in the pot (or you can skim the fat that has risen to the top -- I prefer a fresh start) and boil 6 cups of new broth (or water and bouillon) in that same pot.

Throw in some chopped carrots, arugula, garlic and your instant rice. If it's in the bag, cut the bag open and let the rice swim free. Last, but not least, put the shredded chicken back in.

Let the pot simmer until the carrots are soft and the rice cooked. Serve and indulge.

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