| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
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 |
tb |
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:
“Guess who created pleasure. He might just know a thing or two . . .”