Chick Pea Skillet with Chorizo and Shrimp

Name: Chick Pea Skillet with Chorizo and Shrimp
Prep time: 20M
Total time: 40M
Yield: 4 Servings
Ingredients: 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 pkg. GOYA® Chorizo, thinly sliced; 1 lb. peeled deveined shrimp, tails removed; 1 large onion, sliced; 1 red pepper, sliced; 1 tbsp. GOYA® Minced Garlic; 1 tbsp. GOYA® Sofrito; 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 can GOYA® Chick Peas, drained and rinsed; 1 cup GOYA® Tomato Sauce; ½ cup reduced-sodium chicken broth; 2 green onions, thinly sliced

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This quick and satisfying skillet dinner is bursting with flavor. Serve over rice, potatoes or pasta.

Total Time

40m

Prep Time:20m

Yields:4 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

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1 pkg.
(7 oz.)

GOYA® Chorizo, thinly sliced

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1 lb.

peeled deveined shrimp, tails removed

large onion, sliced

red pepper, sliced

1 tbsp.

GOYA® Minced Garlic

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1 tbsp.

GOYA® Sofrito

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2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 can
(15.5 oz.)

GOYA® Chick Peas, drained and rinsed

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1 cup

GOYA® Tomato Sauce

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½ cup

reduced-sodium chicken broth

green onions, thinly sliced

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Directions

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Step 1

Heat oil in large skillet set over medium heat; cook chorizo for 3 to 4 minutes or until starting to brown. Add shrimp; cook for 1 minute. Transfer to plate.

Step 2

In same skillet, cook onion, red pepper, garlic, sofrito and seasoning for about 3 minutes or until onion is slightly softened.

Step 3

Stir in chick peas, tomato sauce and broth; bring to boil. Reduce heat to medium-low; cover and cook for about 10 minutes or until sauce thickens. Stir in chorizo mixture; cook for about 2 minutes or until shrimp is cooked through. Sprinkle with green onions.

Substitute thinly sliced calamari rings or cubes of white-flesh fish, such as cod, halibut or haddock, for shrimp.

Substitute thinly sliced calamari rings or cubes of white-flesh fish, such as cod, halibut or haddock, for shrimp.

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