Paella style seafood and chicken topping

Yield: 4 servings

Measure 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

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

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