Paella style seafood and chicken topping (mf)

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1 Link of chorizo; thinly sliced
1 Onion; chopped
1 Green bell pepper; chopped
1 Clove garlic; minced
2 cups Chopped canned plum tomatoes; with juice
8 ounces Boneless skinless chicken breasts; cut in bite size pcs
8 ounces Shelled deveined shrimp; 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6741 Posted to MC-Recipe Digest V1 #306 Date: Sat, 16 Nov 1996 18:02:09 -0500 From: Gail Shermeyer <4paws@...>

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