Quick Caribbean Cassoulet
- Prep Time 30 min.
- Cook Time -
- Serves 4
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 2 1/2 teaspoons olive oil
- 1/2 cup Progresso(R) Italian style bread crumbs
- 1/2 pound bulk chorizo sausage
- 1 teaspoon minced garlic in water (from a jar) or finely chopped fresh garlic
- 2 cups chopped skinned deli rotisserie chicken
- 1 cup Muir Glen(R) organic sun dried tomato pasta sauce
- 1/2 cup reduced-fat (lite) coconut milk, stirred well to blend
- 1 teaspoon mild taco seasoning mix
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 1 (15 ounce) can Progresso(R) cannellini (white kidney) beans, undrained
- 2 tablespoons finely chopped fresh cilantro
- 4 sprigs cilantro
Nutrition Info
Per Serving
- Calories: 482 kcal
- Carbohydrates: 32 g
- Dietary Fiber: 5 g
- Fat: 29 g
- Protein: 21 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In 10-inch nonstick skillet, mix oil and bread crumbs. Cook over medium heat 3 to 5 minutes, stirring frequently, just until crumb mixture begins to brown. Place crumbs in bowl; set aside for topping.
- In same skillet, cook chorizo over medium heat 5 to 8 minutes, stirring frequently, until thoroughly cooked and browned. Add garlic; cook and stir 1 minute. Drain drippings from skillet. Stir in chicken, pasta sauce, coconut milk, taco seasoning mix, salt, pepper and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 6 to 10 minutes, stirring frequently, until slightly thickened.
- Stir in chopped cilantro. Ladle cassoulet into individual bowls. Sprinkle about 2 tablespoons bread crumb mixture over each serving and garnish with cilantro sprig.
Yield: 4 servings
3. Still Hungry?
Look for fresh Mexican chorizo instead of the Spanish dry cured variety of chorizo when preparing this variation of a classic French cassoulet.
Notes:
Submitted by
Deborah Biggs, Omaha, NE
Bake-Off(R) Contest 42, 2006
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