Mexican Stew with Chicken and Shrimp
This is a yummy, one pot meal that is a bit reminiscent of a deconstructed paella… I have delicious sauce that I serve with yummy chicken and shrimp…
- 2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
- 2 garlic cloves, peeled
- 1 jalapeno chili, sliced in half and deseeded
- 1 medium onion, chopped
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 1 cup fish stock
- ½ cup heavy cream
- 1 tablespoon olive oil
Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.
Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep aside.
- 1 pound chicken thighs, skin off with the bone
- 3 to 4 links chorizo, casings off and crumbled
- 1 pound medium shrimp
- 2 tablespoons extra light olive oil
- 1 tablespoon butter
- Salt
- 2 teaspoons cumin seeds, ground
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
Heat a heavy saucepan with the olive oil and butter. Brown the chicken thighs on high heat on both sides, for about 3 to 4 minutes on each side. Sprinkle salt on both sides. Take the chicken out and add the chorizo and sauté on medium heat for 2 to 3 minutes. Add the cumin seeds, onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the chicken back to the pan and the tomato sauce. Bring to a boil and simmer with the lid on for 20 minutes. Take the lid off and check for seasonings. Add the shrimp right before serving. Cook for 3 to 4 minutes making sure shrimp does not overcook. Serve with arugula rice.
