Baja Chicken, Shrimp and Chorizo Over Wehani Rice
Baja Chicken, Shrimp and Chorizo Over Wehani Rice
Directions
- Rinse chicken well and pat dry. Slice into 1/4-inch thick slices. Place in half hotel pan and sprinkle flour evenly over top of chicken slices. Toss to coat completely.
- Heat oil in large, wide skillet over medium-high heat; add chicken pieces and sauté several minutes or until lightly browned, about 8 minutes.
- Add sausage and continue to cook until heated through, stirring often, about 5 minutes. Stir in shrimp and peppers and continue to sauté until shrimp are just pink, about 5 minutes.
- Pour in soup and bring to a simmer; cook 5 minutes, stirring occasionally.
-
Stir in cilantro and hold.
- Heat to an internal temperature of 165°F. or higher for 15 seconds. Hold hot at 140°F or higher for service.
- For Each Serving: Ladle 10 oz. warm mixture over top of 1 cup cooked, hot rice to serve. Garnish with a sprig of cilantro to serve.
Ingredients
- 1 lb Bay Winds® Shrimp, White 21/26 Raw, Peeled and Deveined
- 4 lb Campbell's® Stockpot Tequila Spiked Fiesta Chicken
- 1/2 cup flour, all-purpose
- 15 each Peak Fresh Produce® Cilantro, Fresh, (sprigs)
- 1/4 cup Peak Fresh Produce® Cilantro, Fresh, (minced)
- 1 each Peak Fresh Produce® Pepper(s), Green Bell, (bell, red and orange, julienne, medium)
- 2 tbl Piancone® Oil, Olive
- 15 cups rice, Wehani, (cooked)
- 1 lb sausage, chorizo, (cooked)
- 1 lb West Creek® Chicken, Breast(s), Boneless Skinless