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Quick Caribbean Cassoulet

(2)
  0 reviews
  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 4 servings
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Look for fresh Mexican chorizo instead of the Spanish dry cured variety of chorizo when preparing this variation of a classic French cassoulet.

Bake-Off® Contest 42, 2006
Deborah Biggs
Omaha, Nebraska

Ingredients

2 1/2
teaspoons olive oil
1/2
cup Progresso™ Italian style bread crumbs
1/2
lb bulk chorizo sausage
1
teaspoon minced garlic in water (from a jar) or finely chopped fresh garlic
2
cups chopped skinned deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup Muir Glen™ organic sun dried tomato pasta sauce
1/2
cup reduced-fat (lite) coconut milk (from 14-oz can), stirred well to blend
1
teaspoon mild taco seasoning mix (from 1.25-oz package)
1/2
teaspoon salt, if desired
1/4
teaspoon pepper
1
can (15 oz) Progresso™ cannellini (white kidney) beans, undrained
2
to 3 tablespoons finely chopped fresh cilantro
4
sprigs fresh cilantro

Steps

  • 1 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.
  • 2 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.
  • 3 Stir in chopped cilantro. Ladle cassoulet into individual bowls. Sprinkle about 2 tablespoons bread crumb mixture over each serving and garnish with cilantro sprig.
  • 1 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.
  • 2 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.
  • 3 Stir in chopped cilantro. Ladle cassoulet into individual bowls. Sprinkle about 2 tablespoons bread crumb mixture over each serving and garnish with cilantro sprig.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
Calories from Fat
290
% Daily Value
Total Fat
33g
50%
Saturated Fat
12g
59%
Trans Fat
0g
0%
Cholesterol
110mg
37%
Sodium
1820mg
76%
Total Carbohydrate
42g
14%
Dietary Fiber
8g
30%
Sugars
5g
5%
Protein
45g
45%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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