I found these cuties in the grocery store; Golden Crispy Crowns and no, they are not tater tots, they are their cousin, ha, ha! So, I purchased them and stored in my freezer for when the “nietos” come to visit, I'll cook it for them to make them happy, happy. Little did I know I was going to use some of them in a hurry meal, and it was super yummy, SMILE! I will use them again and again, you’ll see.
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $17.10 or $4.28 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 lb. 99% fat free ground chicken ($5.00)
1 tbsp. minced garlic (.15)
1 tbsp. Angie’s basting oil (.40)
1 tsp. Paprika (.25)
1 tsp. Adobochón Bohío (.25)
1 tsp. Alcaparrado olives (.25)
1 c. low sodium chicken broth (.60)
1 cube frozen sofrito (.25)
1 cube frozen Culantro (.25)
12 baby Ore-Ida Golden Crispy Crowns pieces ($1.00)
1 avocado ($1.25)
1. In a medium size skillet in medium high, add my basting oil and sear Crispy Crowns pieces. Remove and set aside.
2. To season the chicken, add to a bowl the ground chicken, minced garlic, paprika, and Adobochón Bohío.
3. Add the chicken mixture to the skillet where you seared the Crispy Crown pieces, under med-high, stir then add the alcaparrado olives, low sodium chicken broth, 1 cube frozen sofrito, 1 cube frozen Culantro.
4. Stir to combine all the ingredients. Bring the heat to low and allow to simmer for 15 to 20 minutes to thicken a bit.
When ready to plate, warm up the Crispy Crown pieces, slice the avocado and you are done.
HACK: You can serve my Picadillo over a bed of my sofrito-yellow rice.
Sofrito Yellow Rice Recipe Ingredients ($6.60)
Serves 4 plus
2 cups of parboiled rice ($1.80)
4 cups of chicken stock ($2.50)
1 Sazón envelope (.25)
½ chicken bouillon envelope (.20)
2 tbsp. olive oil (.70)
1 tbsp. dry onions (.35)
1 tbsp. dry garlic flakes (.35)
1 cubes of Molido/Sofrito (.15)
2 Bay leaves (.15)
1 tbsp. dry cilantro (.15)
Add to a medium size pot the chicken stock, Sazón envelope, chicken bouillon envelope, olive oil, dry onions and garlic flakes, 1 cubes of Molido/Sofrito and Bay leaves.
Bring all ingredients to a boil.
Add the rice and stir well until all ingredients are combined, then bring it to another boil.
Reduce the heat to low, cover the pot and cook for 20 minutes.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.