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 +
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)
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.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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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.