MY CURRY, LENTIL, CHICKEN, MOFONGO STEW with ROTISSERIE CHICKEN! PRICELESS!

Thank God for whoever invented Rotisserie Chicken. It really helps a lot in the kitchen when you are limited with time, without sacrificing flavor. However, of all of the available flavors out there, I prefer Lemon Pepper. My all times favorite.
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 25 Minutes
Approximate Cost:    $8.65 or $2.88 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free 
Servings: 3
 
Ingredients
4 c. softened lentils (4 to 4 ½ c.) ($1.50)
1 tbsp. granulated garlic (.10)
1 tbsp. organic chopped dry onion (.30)
1 tbsp. curry powder (.10)
1 tbsp. Achióte (.25)
1 tbsp. Angie’s Basting Olive Oil (.40)
1 tbsp. Angie’s Dry Seasoning (.15)
11/2 c. Angie’s Chicken Stock (control depending how soupy you like it (.90)
1 frozen Sofrito cube (.40)
1 Sazón envelope (.30)
2 c. of rotisserie chicken pieces (boneless and skinless) ($1.75)
1 c. Goya Mofongo chips ($1.25)
1 avocado ($1.25)
 
Directions
1. soften the lentils as indicated under the cooking instructions in the back of the bag.
2. In a medium size cooking pot, add the ingredients listed under my ingredients list, except the chicken and Mofongo, bring it to a boil, add the chicken, reduce the heat to med-low for 5 min.
Add the mofongo and cook for 5 more minutes until the stew thickens to your like. Done!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil