I told you that I was going to use these baby crispy crowns again, they are delicious and today I am using them to thicken my Roman Beans Asopao. Not bad at all. “Asopao” is pretty much a thick soup or stew with cooked rice instead of noodles. I love to break the rules and add potatoes, mushrooms and whatever I have available at the time. I also like my “Asopao” thick but with a nice broth. If you prefer yours thicker, simply cook it in low a bit longer until the broth evaporates and the flavors concentrate. Approximate Prep and Cooking Time: 20 minutes Approximate Cost: $7.94 or $3.97 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 + Ingredients 1 large rotisserie chicken breast, shredded ($1.00) 1 (15 oz.) can of Goya Roman Beans (.99) 1 tbsp. Angie’s Basting oil (.40) 1 tbsp. dry onions (.35) 1 tbsp. Webber Jalapeno and Herbs (.20) 2 c. chicken broth ($1.25) 1 frozen cilantro cube (.25) 1 Goya Sazón envelope (.25) 2 c. baby spinach ($1.50) 18 Ore-Ida Golden Crispy Crowns (.50) 1 avocado ($1.25) Directions Shred the chicken, also, drain and rinse the beans. Set aside. Add basting oil, dry onions, Jalapeno/Herbs, Sazón, beans and chicken breast to a pot. Stir. Add the chicken stock and bring to a boil. Reduce the heat to med-low and add the Ore-Ida Golden Crispy Crowns, chopped spinach and frozen cilantro cube. Cover the pot and cook in low for 5 minutes. Serve with avocado slices. Done! Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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ABOUT THE AuthorI 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. Categories |