Bangkok Chicken

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#60778

serves/makes:

ready in:
30-60 minutes

ingredients

3 chicken breast halves, boned
3 tablespoons flour
1 tablespoon salt
4 tablespoons olive oil
1 medium onion, chopped
3 slices ham, cooked (or more), diced
2 cloves garlic, minced
1 cup beer (not dark)
1/2 pound large shrimp
1/2 teaspoon paprika
1 tablespoon dried parsley
1/2 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 Tbs. 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.