Chick Pea Skillet with Chorizo and Shrimp

Chick Pea Skillet with Chorizo and Shrimp
Chick Pea Skillet with Chorizo and Shrimp

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La Cocina Goya

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

  • Ingredients
  • Directions

1 pkg. (7 oz.)

GOYA® Chorizo, thinly sliced

1 lb.

peeled deveined shrimp, tails removed


large onion, sliced


red pepper, sliced

½ cup

reduced-sodium chicken broth


green onions, thinly sliced


Kitchen View

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.

Tip by La Cocina Goya

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

New from Goya

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40

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