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.


Blame it on a long day. Blame it on a headache.

Sometimes, you're just NOT in the mood...

...To cook.

(What did you think I was talking about?!)

Well, fear not, my fellow fabulous foodies! 

This chicken dish is all done on the stove top, is super-duper easy, and seems like you have been stewing this paella all day.

All you need is a pot, and a pan, and the ingredients below!

  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 pound of chicken (I prefer tenders)
  • Chorizo... or 2 chicken sausages -- I used pre-cooked smoked andouille chicken, which made this dish gumbo-ish
  • 10 oz packet of frozen, cooked brown rice
  • 2 cups chicken broth
  • 1 can diced tomatoes
  • 1 tablespoon of olive oil
  • 1/2 cup of white wine
  • salt, pepper, and paprika

 Rub salt, pepper, and paprika on the chicken tenders. 

On medium high, saute the chorizo/ chicken sausage until golden brown. Remove to a plate and add olive oil to the pan. Add the chicken and cook 4 minutes per side. Remove and add to plate. 

In the pan, add the chopped onion and minced garlic. Cook until soft. Add the rice and coat. 

Move this mixture to a pot sprayed with olive oil. 

In the pan, add the 1/2 cup of white wine and boil, picking up all the juicy bits -- then add to pot. 

In the pot, add the can of tomato chopped with juice, and the 2 cups of chicken broth. 

Bring up to a simmer, and add the cooked meat. 

Let it simmer for 15 minutes. Or all day. 

Serve and enjoy!

    1 comment:

    1. I think you are right...it's more of a gumbo style, but its so soupy and great for this kind of New York weather.