Bangkok Chicken Recipe

Name: Bangkok Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 each chicken breasts boned, 3 tablespoons flour, all-purpose, 4 tablespoons olive oil, 1 medium onions chopped, and more.

Yes, Bangkok Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bangkok Chicken

How did you like this recipe?

Frequently Asked Questions