Today I’m sharing the second of three recipes from our festive Spanish dinner. This recipe could easily be switched up using different proteins. I used chicken, chorizo and shrimp. You could use pork instead of chicken and you could use any seafood or leave it out completely. If you want it to be authentic, don’t skip the chorizo. But, it would be just as good using an Italian sausage… it just wouldn’t be Spanish!
This is definitely a hearty soup that will warm you up on a chilly night. You end up with a wonderful broth that begs for crusty bread to sop it all up! It is filling and delicious and the aroma in your house while this is cooking is AMAZING!
I hope you enjoy Los Mariscos picantes del Pollo Un Bote 
Spicy Chicken and Seafood One Pot
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 large onions, quartered and sliced
- 1 package chorizo, peeled and cut into chunks
- 3 bell peppers (I used a package of green, red, and yellow because it was a better bargain)
- 1 poblano pepper
- 2 14-oz cans chopped tomatoes with juice
- 2 chicken bouillon cubes, crushed
- 2 teaspoons dried oregano
- 1 teaspoon dried crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 boneless skinless chicken thighs
- 2 cans cannelloni or navy beans, rinsed and drained
- 1 lb shrimp, peeled and deveined
- 2 limes, each cut into four wedges
- 1/2 cup shredded Manchego cheese (if you can’t find it just use Monterey Jack)
- fresh cilantro (a handful)
Preheat oven to 350 degrees.
Heat a large oven-proof pot or a Dutch oven over medium high heat on your stove top. Drizzle olive oil to coat the bottom of the pan. Add the onions and saute until starting to soften. Add the chorizo.
Remove seeds from the bell peppers and cut into large chunks. Add to the pot.
Remove seeds and finely chop the poblano pepper. Add to the pot.
Cook and stir for a couple of minutes and then add the tomatoes, chicken bouillon, oregano, pepper flakes, salt and pepper. Bring to a simmer.
Add the chicken thighs, making sure they are covered in the sauce. Bring back to a simmer. Cover and place in preheated oven for 40 minutes.
Remove the lid and stir in the beans. Place cover back on pot and continue cooking for 15 minutes.
Remove the lid and stir in the shrimp. Place cover back on pot and continue cooking for 10 minutes or until shrimp is cooked through.
Remove from the oven. Remove the lid. Inhale the goodness! Have mercy!
To serve: Ladle soup into bowls, squeeze one wedge of lime over soup, sprinkle with cheese and some chopped cilantro.
Bueno adios para ahora! (Don’t be too impressed. I just know how to find free translation online!)
Sweetest Blessings,
LeAnn
