CHICKEN PRAWNS RECIPES
SPICY CHICKEN & PRAWN PASTA | BBC GOOD FOOD
Healthy dish that is so easy to make and tastes great!
Provided by jennybledge
Total Time 20 minutes
Yield Serves 4
Steps:
- Boil the pasta in a pot until al dente.
- Whilst the pasta is boiling, heat up a little olive oil in a pan. Chop the onion and fry until slightly browned.
- Add the diced chicken and mix until browned then add the prawns. Crumble in the stock cube and mix well.
- Add the chopped pepper and garlic and stir in the chopped tomatoes. Simmer for a few minutes.
- Add a sprinkling of mixed herbs and 5 spice and a generous amount of cayenne pepper.
- Mix well and simmer for a few minutes. Add water if too thick.
- Once pasta is cooked, drain well and put a portion in each persons bowl. Spoon over the chicken and prawn sauce then serve!
CHICKEN AND SHRIMP RECIPE | ALLRECIPES
Elegant, easy and delicious.
Provided by MOLSON7
Categories Meat and Poultry Chicken Breast
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
- Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
- In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
- Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
- Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.
Nutrition Facts : Calories 426.9 calories, CarbohydrateContent 22.9 g, CholesterolContent 143.2 mg, FatContent 15 g, FiberContent 0.4 g, ProteinContent 40.4 g, SaturatedFatContent 2.3 g, SodiumContent 651 mg, SugarContent 1 g
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PRAWN & CHICKEN ORZO PAELLA RECIPE - FOOD.COM
This recipe is from the local Western Australian Newspaper. Am hoping to make this myself soon but I will use spring onion (scallions) instead of the shallots (for dietary reason) and omit the coriander (cilantro) because we don't like it. Times at this point are an estimate, if you should try please let me know if they are correct.
From food.com
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From food.com
Reviews 5.0
Total Time 50 minutes
Calories 556 per serving
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RUSSELL HOWARD'S CHICKEN & PRAWN CURRY | JAMIE OLIVER ...
When comedian Russell Howard first ate this dish at Longrain restaurant in Sydney, it blew his mind, calling it ‘a proper death row meal’. To help Russell relive the joy, I tracked down ex-head chef Martin Boetz for his recipe – It’s the perfect combination of South-East Asian flavours: hot, sour, salty and sweet. The original version uses just coconut cream, but I’ve made mine with a combo of coconut cream and light coconut milk for the same vibe with less of the fat. You’re going to love it!
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 603 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 603 calories per serving
- To make the rice cakes, cover the rice with cold water and leave to soak overnight.
- Drain the rice, then spread it out evenly in a lined bamboo steamer (about 5mm thick). Set the steamer in a wok over boiling water, then cover and steam for 20 minutes.
- Preheat the oven to 80°C/176°F (or to its lowest setting). Remove the rice from the wok and allow to cool a little. Wet your hands and lightly pick up small clumps of rice with your fingertips, being careful not to squash the grains together, and transfer to a wire rack set over a baking tray. Dry in the oven for 2 hours.
- Put the vegetable oil in a wok or large heavy-based saucepan (unless you own a deep-fat fryer) and place on a medium-high heat to bring up to 170°C–180°C, or add a cube of bread – if it turns golden in about 30 seconds, you’re good to go.
- Fry the rice in small batches, holding them under the oil if needed with a slotted spoon, for 30 to 45 seconds, or until puffed up and crisp, turning to cook evenly on both sides. Carefully remove with your slotted spoon to kitchen paper before they colour, while you cook the next batch. Leave to cool and store in an airtight container until ready to serve.
- For the curry, heat the chicken stock in a large pan on a medium heat, add the coconut cream, coconut milk and tamarind, and gently bring to the boil.
- Meanwhile, whack the lemongrass against your work surface and remove the tough outer layer. Peel the shallots, then very finely chop with the inside of the lemongrass, and add to the pan.
- Stir in the minced chicken and cook for 4 minutes, stirring to break up any lumps.
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- Serve the curry with the rice cakes and a scattering of crispy shallots, if you like (see tip). Delicious with a fresh green salad.
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An easy mixed skillet with chicken, shrimp, rice and a simple sauce.
From tablespoon.com
Total Time 45 minutes
Calories 410 per serving
From tablespoon.com
Total Time 45 minutes
Calories 410 per serving
- Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.
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Total Time 1 hours 20 minutes
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Total Time 1 hours 20 minutes
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From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 483 calories per serving
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Reviews 4.5
Total Time 30 minutes
Category Dinner
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Calories 483 calories per serving
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