Welcome to my recipe for Wild Baja Blast Strain! This delicious dish is a great way to bring a little Southwestern flavor to the table. It's a combination of chicken, shrimp, and vegetables cooked in a spicy sauce with an optional kick of jalapeno. With its unique blend of flavors, this dish is sure to be a hit with your family and friends. ## Ingredients **1 lb boneless skinless chicken thighs** **1 lb shrimp, peeled and deveined** **1 cup diced red bell pepper** **1 cup diced yellow bell pepper** **1 cup diced green bell pepper** **1 cup frozen corn** **1/2 cup diced jalapeno** **1 tablespoon olive oil** **1 tablespoon garlic, minced** **1 teaspoon smoked paprika** **1 teaspoon chili powder** **1 teaspoon ground cumin** **1 teaspoon thyme** **1 teaspoon oregano** **1/2 teaspoon salt** **1/4 teaspoon black pepper** **1 can (14.5 oz) diced tomatoes with green chilies** **1/2 cup chicken broth** ## Instructions **1. Heat the olive oil in a large skillet over medium-high heat.** **2. Add the chicken, shrimp, bell peppers, jalapeno, garlic, and all the spices. Cook, stirring occasionally, until the chicken is cooked through and the shrimp is opaque, about 8-10 minutes.** **3. Add the diced tomatoes, chicken broth, and frozen corn. Bring to a boil, reduce the heat to low, and simmer for 10 minutes.** **4. Serve with cooked white rice or quinoa, and garnish with cilantro, lime wedges, and avocado slices. Enjoy!**
