| 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>
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Nutrition (calculated from recipe ingredients)
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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