Bangkok Chicken

Name: Bangkok Chicken
Ingredients: 3 each chicken breasts boned; 3 tablespoons flour, all-purpose; 4 tablespoons olive oil; 1 medium onions chopped; 3 small ham cooked (or more), diced; 2 cloves garlic minced; 1 cup beer not dark; 1/2 pound shrimp large; 1/2 teaspoon paprika; 1 tablespoon parsley leaves dried; 1/2 teaspoon red hot pepper sauce optional

11 ingredients

11 steps

Ingredients

3 each chicken breasts boned
3 tablespoons flour, all-purpose
4 tablespoons olive oil
1 medium onions chopped
3 small ham cooked (or more), diced
2 cloves garlic minced
1 cup beer not dark
1/2 pound shrimp large
1/2 teaspoon paprika
1 tablespoon parsley leaves dried
1/2 teaspoon red hot pepper sauce optional

Directions

1

Mix flour and salt; dredge chicken breasts.
2

In large skillet, brown chicken in olive oil and remove.
3

Combine onion, ham and garlic and saute in same skillet over low heat until onion is soft.
4

(Don't let garlic stick to skillet.)
5

Remove.
6

Drain all but 1 tablespoon of the oil and pour in flour left from dredging chicken; stir a lot to make sure flour is well-blended.
7

Return ham mixture.
8

Clean and devein shrimp.
9

To ham, add beer, shrimp, parsley, paprika and tabasco; mix well.
10

Add chicken; cover and simmer for 20 minutes.
11

Serve with rice or garlic bread.