Paella Style Seafood And Chicken Topping

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1		Chorizo sausage link - cut thin slices
1		Onion - chopped
1		Green bell pepper - chopped
1		Garlic clove - minced
2 cups	474ml	Chopped canned plum tomatoes, with juices
8 oz	227g	Boneless skinless chicken breast - cut bite size
8 oz	227g	Shelled, deveined shrimp (net) - each cut into thirds
2 tablespoons	30ml	Minced pimento
1 cup	237ml	Thawed frozen petite peas
		Salt - to taste
		Crushed red pepper flakes - to taste
		Paella Style Rice - see * Note
		Cilantro sprigs - (optional), garnish

Recipe Instructions

* Note: See the "Paella Style Rice" recipe which is included in this collection.

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

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6741 broadcast 08-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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