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

By carvalhohm

Ingredients

• 2 tbsp. GOYA® Extra Virgin Olive Oil
• 1 pkg. (3.5 oz.) GOYA® Chorizo, thinly sliced
• 1 lb. peeled deveined shrimp, tails removed
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 tbsp. Minced Garlic
• 1 tbsp. GOYA® Sofrito
• 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 can (15.5 oz.) Chick Peas, drained and rinsed
• 1 cup Tomato Sauce
• 1/2 cup reduced-sodium chicken broth
• 2 green onions, thinly sliced

Preparation

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.

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

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.