spanish chicken and shrimp
Seafood and poultry dishes are always popular in Spain. This dish combines both with a delicious sauce and is good served over rice.
No Image
prep time
20 Min
cook time
50 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3 chicken breasts
- 6 chicken thighs
- 2 tablespoons all purpose flour
- 3 tablespoons olive oil
- 1 cup onions, chopped
- 1 cup carrots, peeled, chopped
- 2 cloves garlic, finely chopped
- 4 tablespoons brandy, optional
- 1/2 cup dry white wine (or water)
- 1/3 cup chicken broth
- 1/2 pound medium shrimp, shelled
- 3 tablespoons parsley, finely chopped
How To Make spanish chicken and shrimp
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Step 1Preheat oven to 350F. Cut each chicken breast in half. Sprinkle all chicken with flour.
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Step 2Heat olive oil in a large skillet over medium heat. Quickly brown the chicken on both sides and remove each piece as it browns and set aside.
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Step 3Add onions, carrots and garlic. Cook, stirring, until onions are limp. Add brandy and ignite. Stand back until the flames subside. Tilt pan and stir slowly until flames die.
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Step 4Transfer mixture to an ovenproof casserole.
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Step 5Add wine, chicken stock and reserved chicken pieces to the casserole. Cover and bake at 350° F for 30 minutes, or until chicken is tender. The recipe may be made ahead to this point.
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Step 6When ready to serve, reheat the mixture and then add the shrimp. Stir to combine.
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Step 7Cover and cook just until shrimp are pink, about 5-6 minutes. Stir in parsley.
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Step 8Serve with some of the sauce spooned over the chicken and shrimp.
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