Try this Paella Style Seafood and Chicken Topping (Mf) recipe, or contribute your own.
Suggest a better descriptionHeat 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>
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 | ||
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Calories: 283 | ||
Calories from Fat: 102 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 137.5mg | 42 % | |
Sodium 401.7mg | 14 % | |
Potassium 678.9mg | 18 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 10.9g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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