Paella Style Seafood And Chicken Topping Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1 Link: of chorizo, cut into
Thin slices,
1: Onion, chopped
1: Green bell pepper, chopped
1 Clove: garlic, minced
2 cup: Chopped canned plum tomatoes,
With juices,
8 ounce: Boneless, skinless chicken
Breast, cut into bite sized
Pieces,
8 ounce: , (net) shelled deveined
Shrimp, each cut into
Thirds,
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp
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