CHICKEN AND SHRIMP SKILLET FROM TABLESPOON.COM

1/2 

pound chicken, sliced thin

1 

pound (16-20) extra-large shrimp, cleaned

2 

tablespoons olive oil

1 

tablespoon unsalted butter

1 

cup diced white onion

2 

cloves garlic, chopped

3/4 

cup short grain white rice, rinsed

3 

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