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CATEGORY CUISINE TAG YIELD
Meats Dishes, Main 4 Servings

INGREDIENTS

3 T Olive oil
1 Link of chorizo, thinly
sliced
1 Onion, chopped
1 Green bell pepper, chopped
1 Clove garlic, minced
2 c Chopped canned plum
tomatoes with juice
8 oz Boneless skinless chicken
breasts cut in bite size
pcs
8 oz Shelled deveined shrimp, cut
into thirds
2 T Minced pimento
1 c Thawed frozen petite peas
Salt and crushed red pepper
flakes
Cilantro sprigs, optional
for garnish

INSTRUCTIONS

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@netrax.net>

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 101
Total Fat: 11.4g
Cholesterol: 71.4mg
Sodium: 498.6mg
Potassium: 369.2mg
Carbohydrates: 15.3g
Fiber: 2.5g
Sugar: 10.7g
Protein: 10.2g


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