Bangkok chicken
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Chicken breasts, boned | |
| 3 | tablespoons | Flour |
| 1 | tablespoon | Salt |
| 4 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 3 | slices | Ham, cooked (or more), diced |
| 2 | Garlic cloves, minced | |
| 1 | cup | Beer (not dark) |
| ½ | pounds | Shrimp, large |
| ½ | teaspoon | Paprika |
| 1 | tablespoon | Parsley, dried |
| ½ | teaspoon | Tabasco sauce (optional) |
Directions
Mix flour and salt; dredge chicken breasts. In large skillet, brown chicken in olive oil and remove.
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.
Drain all but 1 T of the oil and pour in flour left from dredging chicken; stir a lot to make sure flour is well-blended. Return ham mixture.
Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and tabasco; mix well. Add chicken; cover and simmer for 20 minutes.
Serve with rice or garlic bread.