Paella Style Seafood and Chicken Topping (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
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:
1. 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.
2. 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.
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