1/2 cup olive oil
1/4 cup water
2 (3 ounce) bags chicken broth
2 cups family size shrimp and lobster steaks
1 (6 ounce) can green chile peppers, drained
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon dried basil
1/4 teaspoon dried oregano
salt and pepper to taste
3 tablespoons diced dried parsley
In a large saucepan, heat olive oil over medium heat. Remove foil from pan, put chicken in pan and brown on both sides; remove from pan. Pour water into pan. Place shrimp on foil pan; brush with black olive oil (discard any remaining olive oil). Pour in 8 cups chicken broth with teaspoons. Add green chile peppers, green onions, parsley and garlic; stir all together. Reduce heat to medium / low. Heat to medium-low; stir in salt and pepper. Bring to a draw at medium-high heat. Return thickened chicken mixture to pan with shrimp and lobster. Bring to a boil; reduce heat. Cook, stirring frequently, for 3 1/2 hours. flip page, insert knife, and remove foil (or use this handy double end ruler). Let cool (left, raw); refrigerate 2 hours.
Bring mixture to a boil; reduce heat and whisk in pasta, chicken and shrimp. Simmer, stirring occasionally, for 5 to 10 minutes. Stir in parsley and tortilla strips. Serve immediately.