Dear friends, listen carefully, sometimes we all have to “cheat.” Whoever invented Rotisserie did it to rescue all the working families out there who love to eat healthy; however, don’t have much time to cook a meal at home. Well, I have good news for you. Rotisserie Chicken is here to stay! Let’s cheat as much as we want.
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $8.40 or $2.80 per serving
1 Rotisserie Chicken breast and 2 chicken drums ($1.75)
1 onion (.50)
2 ½ stalks of celery (.30)
1 large Idaho potato, 1 red potato diced ($1.00)
4 dried shiitake mushrooms ($.85)
2 cups Chicken stock ($1.10)
1 cup of cooked rice (.50)
1 tbsp. Angie’s Dried Seasonings (.15)
1 tbsp. Angie’s basting Oil (.70)
1 small jar of red pimento peppers ($1.45)
Scallions to garnish (.10)
Clean and chop the onion, celery, potato and sauté in 1 tbsp. of basting oil until golden.
Add the cut chicken breast and drums, stir.
Add the chicken stock, dried seasoning and mushrooms, bring to a boil.
Add the pimento peppers, the cooked rice, cover, reduce the heat to med low, cook for 5 minutes.
HACK: “Asopao” is pretty much a thick soup that has 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” smooth with lots of broth. If you prefer yours thicker, simply cook it in low a bit longer, about 10 minutes, until the broth evaporates and the flavors concentrate even more.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
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.