Tuesday, July 26, 2016

CHICKEN AND SHRIMP SKILLET FROM TABLESPOON.COM

chicken shrimp rice skillet
1/2 
pound chicken, sliced thin
pound (16-20) extra-large shrimp, cleaned
tablespoons olive oil
tablespoon unsalted butter
cup diced white onion
cloves garlic, chopped
3/4 
cup short grain white rice, rinsed
cups chicken stock
Salt and pepper
Fresh parsley, for garnish
Lemon slices, for garnish

Directions

  • Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
  • In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through (it’s okay if it’s slightly undercooked).
  • Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
  • Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
  • After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook for another 5 minutes.
  • Uncover skillet and taste rice. Season with salt and pepper if needed. If the skillet has too much liquid, cook uncovered for a minute to thicken.
  • Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.
  • https://www.tablespoon.com/recipes/chicken-and-shrimp-skillet-dinner/12e62998-44fd-44b8-8f6f-4c13d9c06d3e
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