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Chicken and Shrimp Stew
Chicken and Shrimp Stew
Marinade:
juice of 1 lime
1/2 cup white wine
2 tablespoons olive oil
2 pounds medium shrimp, peeled and deveined
4 chicken breasts, skinned and cut into 1 inch cubes
salt and pepper
1 green bell pepper, diced
6 tomatoes, seeded and diced
1 cup chicken broth
In a small bowl, combine the lime juice, white wine, and olive oil. Place the shrimp and chicken in two separate bowls and season both to taste with salt and pepper. Divide the marinade between them and marinate for 30 minutes
Drain the shrimp and chicken, reserving the marinade for later use. In a very large skillet or a large saucepan over high heat, saute the shrimp until they are pink about 3 minutes or until just cooked through. Reserve the shrimp
In the same pan, saute the chicken until golden brown, about 10 minutes. Remove the chicken and reserve. 8 to 10 Servings
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