Bang, Bangkok Chicken & Shrimp
New twist on those boring chicken recipes. Beer, ham, and shrimp make for a great flavor profile.
3 chicken breast halves, boned
1/2 lb large shrimp, cleaned and deveined
3 slices cooked ham, diced
1 medium onion, chopped
1 cup beer (not dark)
4 tbsp olive oil
3 tbsp flour
1 tbsp dried parsley
1 tbsp salt
1/2 tsp paprika
2 cloves garlic, minced
1/2 tsp Tabasco sauce, optional
1. Mix flour and salt. Then dredge chicken breasts being sure to shake off excess flour. In large skillet brown chicken in olive oil and remove.
2. Combine onion, ham and garlic and saute in same skillet over low heat until onion is soft (don't let garlic stick to skillet). Remove and drain all but 1 tbsp of the oil.
3. Pour in flour left from dredging chicken in the pan and stir constantly to make sure flour is well-blended. Return ham mixture to the pan and stir well.
4. Add beer, shrimp, parsley, paprika and tabasco to the ham mixture and mix well. Add chicken. Cover and simmer for 20 min. Serve with rice or garlic bread.