MY CHICKEN CURRY/TURMERIC STEW IN 15 MINUTES, ALL GOES IN AT ONCE, SMILE!

No time to waste and when you are in a hurry, this stew will save your day! Is so much fun, all the ingredients go into the casserole at once and the end result is so yummy you may want to go for seconds, smile. The key secret ingredient? Frozen Rotisserie leftover breasts!   
 
Category:  Entrée  
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $5.93 or $3.47 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2 +
 
Ingredients
2 rotisserie chicken breasts shredded ($1.50)
2 tbsp. Dried minced onions (.20)
1 tbsp. Roasted Garlic and Herbs (.15)
1 ½ tsp. Curry Powder (.15)
1 ½ tsp. Ground Turmeric (.15)
1-15 oz. Goya Chickpeas, drained and rinsed, drain again (.99)
2 c. homemade or purchased chicken stock (.99)
1 frozen sofrito cube (.20)
1 ½ tbsp. of Angie’s basting olive oil or the oil of your choice (.40)
1 c. plantain chips (or mashed tostones for thickness) ($1.00)
Avocado (optional)
 
Directions
Place all the aforementioned ingredients in a saucepan, bring to a light boil, reduce the heat to low and cook for 10 minutes or less, depending on how soupy/thick you like your stews. Add the cup of plantain chips for a thick yummy stew. Done!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi