Ingredients

• 3 tablespoons olive oil
• 1 link of chorizo, cut into thin slices
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 2 cups chopped canned plum tomatoes, with juices
• 8 ounces boneless, skinless chicken breast, cut into bite sized pieces
• 8 ounces (net) shelled deveined shrimp, each cut into thirds
• 2 tablespoons minced pimento
• 1 cup thawed frozen petite peas
• Salt and crushed red pepper flakes
• Cilantro sprigs, optional for garnish

Instructions

1. 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.
2. 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.