Paella style seafood and chicken topping
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | Link of chorizo, cut into | |
| Thin slices | ||
| 1 | Onion, chopped | |
| 1 | Green bell pepper, chopped | |
| 1 | Clove garlic, minced | |
| 2 | cups | Chopped canned plum tomatoes |
| With juices | ||
| 8 | ounces | Boneless, skinless chicken |
| Breast, cut into bite sized | ||
| Pieces | ||
| 8 | ounces | (net) shelled deveined |
| Shrimp, each cut into | ||
| Thirds | ||
| 2 | tablespoons | Minced pimento |
| 1 | cup | Thawed frozen petite peas |
| Salt and crushed red pepper | ||
| Flakes | ||
| Cilantro sprigs, optional | ||
| For garnish | ||
Directions
Heat the olive oil in a deep wide skillet. Add the chorizo and saute on both sides until crisp. Add the onion and bell pepper and garlic.
Cover and cook for 5 to 10 minutes or until tender.
Add the tomatoes, and juices and bring to a simmer. Add the chicken, shrimp and pimentos and simmer, covered, for 5 minutes or until chicken and shrimp are cooked through. Uncover, add the peas and simmer uncovered for a minute just to heat them through. Season to taste with salt and red pepper flakes. Spoon stew in soup plates and center some rice in the middle; garnish with leaves of cilantro if you wish
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW #MF6741