Bangkok Chicken & Shrimp
An easy main dish chicken recipe. Chicken breast browned and braised in beer, with ham and shrimp.
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boned |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 4 | ounces |
ham
cooked, diced |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
beer
not dark |
|
| ½ | pound |
shrimp
large, peeled and deveined |
|
| ½ | teaspoon |
paprika
|
|
| 1 | tablespoon |
parsley leaves
dried |
|
| ½ | teaspoon |
red hot pepper sauce
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
boned |
|
| 45 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 3 | small |
ham
cooked, diced |
*
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
beer
not dark |
|
| 226.8 | g |
shrimp
large, peeled and deveined |
|
| 2.5 | ml |
paprika
|
|
| 15 | ml |
parsley leaves
dried |
|
| 2.5 | ml |
red hot pepper sauce
optional |
|
Directions
Mix flour and salt; dredge chicken breasts, saving the excess flour. Clean and devein shrimp if not already done.
In a large skillet, heat oil over medium-high heat, add chicken, cook, browning on both sides for about 7 to 9 minutes. Remove and set aside.
Add onion, ham, and garlic to the same skillet and sauté over moderate heat until onion is soft; being careful to not burn the garlic. Remove and set aside.
Add the remaining flour, constantly stirring to make sure flour is well-blended, about 1 minute.
Add beer, stirring to blend. Add shrimp, parsley, paprika, and red-hot pepper sauce; mix well.
Arrange chicken breast in the pan; cover and simmer for 20 minutes, adjusting the heat as needed to maintain, around medium-low.
Serve with rice or garlic bread.
