Baja Chicken, Shrimp and Chorizo Over Wehani Rice


  1. 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.
  2. Heat oil in large, wide skillet over medium-high heat; add chicken pieces and sauté several minutes or until lightly browned, about 8 minutes.  
  3. 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.
  4. Pour in soup and bring to a simmer; cook 5 minutes, stirring occasionally.  
  5. Stir in cilantro and hold.
  6. Heat to an internal temperature of 165°F. or higher for 15 seconds. Hold hot at 140°F or higher for service.
  7. 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.


  • 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
  • 1/4 cup Peak Fresh Produce® Cilantro, Fresh, (minced)
  • 15 each Peak Fresh Produce® Cilantro, Fresh, (sprigs)
  • 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