Bangkok Chicken
Ingredients
3 chicken breasts, boned
3 Tbsp. flour
1 Tbsp. salt
4 Tbsp. olive oil
1 medium onion, chopped
3 slices ham, cooked, diced
2 garlic cloves, minced
1 C. beer (not dark)
1/2 lb. shrimp, large
1/2 tsp. paprika
1 Tbsp. parsley, dried
1/2 tsp. tabasco sauce (optional)
Cooking Instructions
Mix flour and salt; dredge chicken breasts. In large skillet, brown chicken in olive oil and remove. Combine onion, ham and garlic and sauté in same skillet over low heat until onion is soft. (Don’t let garlic stick to skillet.) Remove. Drain all but 1 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)