Boneless skinless chicken breasts; cut in bite size pcs
8 x ca. 30 g
Shelled deveined shrimp; cut into thirds
2 Esslöffel
pimento minced
1 Tasse
Thawed frozen petite peas
Salt and crushed red pepper flakes
Cilantro sprigs, optional; for garnish
die Zubereitung:
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
