Total Time
40mins
Prep 10 mins
Cook 30 mins

Adapted from Rick Rodgers Book,On Rice

Ingredients Nutrition

Directions

  1. In a large (12-inch) nonstick skillet, cook the chorizo with 2 tablespoons of water over medium-high heat, stirring occasionally, until the water evaporates and the chorizo is lightly browned, about 5 minutes.
  2. With a slotted spoon, transfer the chorizo to paper towels to drain, leaving the drippings in the skillet Cook chicken in the chorizo drippings in the skillet until lightly browned, about 5 minutes, then set aside with the chorizo.
  3. Add the oil to the skillet and heat over medium heat.
  4. Add the scallions, red pepper, and garlic.
  5. Reduce the heat to medium-low and cover.
  6. Cook until the vegetables soften, about 4 minutes.
  7. Stir in the peas, oregano, and saffron.
  8. In a small bowl, combine the stock, and crushed red pepper.
  9. Whisk in the cornstarch to dissolve.
  10. Stir into the skillet and bring to a simmer.
  11. Return the shrimp and chorizo to the skillet, and cook until the sauce thickens and the shrimp and chorizo are heated through, about 1 minute.
  12. Season with salt and hot pepper sauce to taste.
  13. Serve with Rice or Cous Cous.