CHICKEN SEAFOOD AND RICE RECIPES

SHRIMP & CHICKEN WITH RICE RECIPE - FOOD.COM

Shrimp & Chicken With Rice Recipe - Food.com image

Make and share this Shrimp & Chicken With Rice recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces boneless skinless chicken breasts
8 ounces baby shrimp
1 cup white rice
2 cups water
2 teaspoons chicken bouillon
1 cup flour
2 tablespoons oil
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon parsley
1/4 teaspoon italian seasoning
1 dash salt
pepper

Steps:

Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
Cut chicken breast into thumb size pieces.
Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
Heat oil in skillet.
Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
Cook chicken till no longer pink in color.
Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
Cook down till shrimp are hot and sauce is thin.
Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

Nutrition Facts : Calories 516.1, FatContent 10.6, SaturatedFatContent 1.6, CholesterolContent 174, SodiumContent 1194.5, CarbohydrateContent 63.3, FiberContent 2.2, SugarContent 0.3, ProteinContent 38.4

CHICKEN AND SHRIMP SKILLET RICE RECIPE | SOUTHERN LIVING

Chicken and Shrimp Skillet Rice Recipe | Southern Living image

Combine one-dish cooking with a flavorful rice dinner recipe, and you've got our attention. This chicken and shrimp recipe does just that. A dish that will have the whole family coming back for a spoonful (or two) more, this hearty chicken and shrimp combination mixes in Southern staples, like okra and plum tomatoes, for a flavorful meal in just one pan.Although chicken thighs and fresh shrimp are the stars of this rice skillet recipe, simple substitutions can also give this dish a tasty twist. Instead of chicken, try sausage. You can also swap crabmeat for shrimp. Create a vegetarian rice dinner recipe option by omitting the proteins, substituting in vegetable stock, and considering the addition of other vegetables as well.We love any meal that makes clean-up a breeze. With just one skillet in the mix, this recipe will let you step away from the sink after dinner just a little faster. That's a win in our kitchen.

Provided by Southern Living

Total Time 1 hours 20 minutes

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

1 cup uncooked long-grain white rice
2 cups reduced-sodium chicken broth
3 fresh thyme sprigs
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 small yellow onion, chopped (about 3/4 cup)
1 green pepper, chopped (about 1 cup)
2 garlic cloves, chopped
cup frozen sliced okra, thawed
1/2 pound medium-size raw shrimp, peeled and deveined
1/4 teaspoon ground red pepper
3 plum tomatoes, chopped
2 green onions (green parts only), sliced

Steps:

Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.
Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.

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