Best 4 Chicken Shrimp And Rice Recipes

Chicken shrimp and rice is a diverse and delicious dish with a variety of flavors and textures. This article will provide you with the best recipe for cooking this delectable meal. We'll explore the many techniques involved in creating a perfect dish, from selecting the right ingredients to cooking each component to perfection. You'll learn how to cook the chicken and shrimp properly, as well as how to make the perfect rice to accompany it. We'll also provide tips on how to customize the dish to suit your own tastes and preferences. So, let's get started and learn how to make the best chicken shrimp and rice recipe!

Let's cook with our recipes!

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE

Chicken, Shrimp, and Pineapple Fried Rice image

Chicken, shrimp, bell peppers, carrots and rice are stir-fried in a garlic-soy sauce, then baked inside a hollowed-out pineapple.

Provided by Jiaoyin

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 1h25m

Yield 4

Number Of Ingredients 15

Ingredients

½ pound boneless skinless chicken breasts, cubed
1 tablespoon dark soy sauce
1 teaspoon soft brown sugar
salt and freshly ground black pepper to taste
1 tablespoon Shaoxing rice wine
2 teaspoons cornstarch, divided
10 medium (blank)s uncooked shrimp, peeled and deveined
2 teaspoons sesame oil, divided
1 fresh pineapple
2 cloves garlic, finely chopped
1 carrot, peeled and chopped
1 medium yellow bell pepper, chopped
1 red bell pepper, chopped
3 cups cooked rice
3 large eggs eggs, beaten

Steps:

Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
Preheat the oven to 350 degrees F (180 degrees C).
Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

Nutrition Facts : Calories 440.4 calories, Carbohydrate 61 g, Cholesterol 194.2 mg, Fat 11.9 g, Fiber 3.6 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 423.7 mg, Sugar 15.8 g

RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP

Rice Noodles with Chicken, Pork, and Shrimp image

In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered hard-boiled eggs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Number Of Ingredients 16

Ingredients

3 large eggs
1/2 pound rice vermicelli or rice-stick noodles
2 tablespoons canola oil, plus more if needed
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1/2 pound small shrimp, peeled and deveined, tails intact (reserve shells for Fish Stock)
Coarse salt and freshly ground pepper, to taste
1 medium onion, finely chopped (1 cup)
3 carrots, cut into 1/4-inch dice ( 1/2 cup)
2 tablespoons minced garlic
1/2 pound ground pork
1 tablespoon fish sauce
4 cups napa cabbage (about 1 pound), thinly sliced
2 1/4 cups Shrimp Stock for Rice Noodles with Chicken, Pork, and Shrimp
2 tablespoons fresh lemon juice
1 scallion, thinly sliced on the diagonal (1/4 cup)
1 to 2 lemons, cut into wedges

Steps:

Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.

CHICKEN, SHRIMP AND RICE

Chicken, Shrimp and Rice image

I got the original recipe from "Off the Hook". I reduced the amount of roux because I thought it came out too thick the first time I made it, but if you like thick sauce double the amounts of flour and butter for more roux. I also increased the amount of garlic :)

Provided by Kim127

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons butter, divided
2 tablespoons flour
1 lb shrimp, peeled and deveined
1 boneless skinless chicken breast, cut into bite size pieces
1/2 lb white mushroom, sliced
3 tablespoons minced garlic
1/4 cup white wine
4 artichoke hearts, quartered (canned or cooked)
4 tablespoons chopped pimiento
1/2 cup scallion, thinly sliced
2 tablespoons chopped parsley
1 cup clam juice
1/4 cup lemon juice
salt
cayenne pepper
black pepper
Worcestershire sauce
cooked rice

Steps:

Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
Add artichoke hearts, pimientos, scallions and parsley.
Cook for 2 minutes.
Add clam juice and lemon juice.
Add the cooked roux and stir until thickened.
Add the seasonings and blend well.
Serve over cooked rice.

SHRIMP AND CHICKEN RICE PAPER ROLLS

Shrimp and Chicken Rice Paper Rolls image

I was just fooling around and came up with this simple recipe - served as an appetizer at midnight New Years Eve, If you have never worked with Rice paper there is a tutorial here on Zaar. Rolls were served with recipe #33113 I used the small rice paper rounds but you can use the larger ones and have these as a side dish.

Provided by Bergy

Categories Poultry

Time 40m

Yield 8 small rolls, 2 serving(s)

Number Of Ingredients 10

Ingredients

6 large prawns, cleaned, shell & tail removed, chopped
3 ounces chicken, cooked, chopped
4 tablespoons sweet peppers, finely chopped
4 tablespoons celery, chopped
2 green onions, chopped
2 large mushrooms, chopped
2 garlic cloves, chopped
salt
pepper
8 sheets rice paper, six inch rounds

Steps:

Prepare all the ingredients and stir fry on a lightly greased pan until heated through and the prawns are cooked.
Set aside to cool.
Fill a bowl large enough to to slide a wrapper into it allowing the rice paper to completely submerge.
Leave it for approx 30 seconds or until it is pliable.
Take it out and slip another into the water.
Place a tbsp of fill on the pliable wrapper bring up the bottom edge, fold in each side and roll it so you have a small cigar.
Continue until you have made them all.
These can be made several hours ahead before serving just cover with plastic wrap and refrigerate - bring to room temperature before serving.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh chicken, shrimp, rice, and vegetables.
Season Generously: Don't be afraid to season your dishes well. Use a combination of salt, pepper, garlic powder, onion powder, paprika, and other spices to create a flavorful dish.
Cook the Chicken and Shrimp Properly: Chicken and shrimp are both delicate proteins that can easily be overcooked. Be careful not to cook them for too long, or they will become tough and rubbery.
Use a Variety of Vegetables: Chicken and shrimp pair well with a variety of vegetables. Try using broccoli, carrots, bell peppers, onions, or snow peas.
Make Sure the Rice is Cooked Properly: Rice is a staple ingredient in many chicken and shrimp recipes. Make sure you cook the rice according to the package directions so that it is fluffy and tender.
Add Some Sauce: A flavorful sauce can take your chicken and shrimp dish to the next level. Try using a teriyaki sauce, a honey garlic sauce, or a lemon butter sauce.
Garnish with Fresh Herbs: Fresh herbs can add a pop of color and flavor to your dish. Try garnishing your chicken and shrimp with cilantro, parsley, or basil.

Conclusion:

Chicken and shrimp are two versatile ingredients that can be used in a variety of dishes. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a chicken and shrimp recipe out there for you. With a little planning and effort, you can create a delicious and memorable meal that your family and friends will love.