Bangkok Chicken

Recipe Ingredients

3		Chicken breasts - boned
3 tablespoons	45ml	Flour
1 tablespoon	15ml	Salt
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
3		Ham - cooked (or more), diced
2		Garlic cloves - minced
1 cup	237ml	Beer - (not dark)
1/2 lb	227g / 8oz	Shrimp - large
1/2 teaspoon	2.5ml	Paprika
1 tablespoon	15ml	Parsley - dried
1/2 teaspoon	2.5ml	Tabasco sauce - (optional)

Recipe Instructions

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 T 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.

Source:
Unknown Cookbook

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