Paella Style Seafood and Chicken Topping

Recipe Courtesy of  Michelle Urvater

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
Prep Time: 20 minutes
Cooking Time: 45 minutes
Difficulty: Easy

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