DIFFICULTY LEVEL: OY!
Blame it on a long day. Blame it on a headache.
Sometimes, you're just NOT in the mood...
(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!