• 1 lb. chorizo, remove casing and slice
• 1 1/2 lb. med. shrimp, shells removed
• 2 boneless, skinless chicken breasts, cubed
• 1 stick butter
• 1/4 C. olive oil
• 1 12-oz. bottle beer
• juice of 2 lemons
• 3/4 C. Franks hot sauce
• 2-3 pkg. goya
• 1 lg. onion, diced
• 1 med. green bell pepper, diced
• 5 cloves garlic, chopped
• 1 Tbs. fresh parsley

Put olive oil in a large heavy pan and saute onion and bell pepper and garlic until tender. Add chorizo and cook for about 10 minutes on medium heat. Add chicken and cook until no longer pink. Put in hot sauce, beer, goya, lemon juice and shrimp. Cook until shrimp is done. Serve over rice. Sprinkle with parsley