Spanish Chicken and Shrimp

Spanish Chicken And Shrimp

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Vicki Butts (lazyme)


Seafood and poultry dishes are always popular in Spain. This dish combines both with a delicious sauce and is good served over rice.


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20 Min
50 Min


  • 3
    chicken breasts
  • 6
    chicken thighs
  • 2 Tbsp
    all purpose flour
  • 3 Tbsp
    olive oil
  • 1 c
    onions, chopped
  • 1 c
    carrots, peeled, chopped
  • 2 clove
    garlic, finely chopped
  • 4 Tbsp
    brandy, optional
  • 1/2 c
    dry white wine (or water)
  • 1/3 c
    chicken broth
  • 1/2 lb
    medium shrimp, shelled
  • 3 Tbsp
    parsley, finely chopped

How to Make Spanish Chicken and Shrimp


  1. Preheat oven to 350F.

    Cut each chicken breast in half. Sprinkle all chicken with flour.
  2. Heat 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.
  3. Add 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.
  4. Transfer mixture to an ovenproof casserole.
  5. Add 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.
  6. When ready to serve, reheat the mixture and then add the shrimp. Stir to combine.
  7. Cover and cook just until shrimp are pink, about 5-6 minutes. Stir in parsley.
  8. Serve with some of the sauce spooned over the chicken and shrimp.

Printable Recipe Card

About Spanish Chicken and Shrimp

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Spanish

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