Best 5 Shrimp Chicken With Rice Recipes

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Are you looking for a delicious and flavorful recipe that combines the goodness of shrimp, chicken, and fluffy rice? Look no further! This article will guide you through the steps of creating an unforgettable dish that is sure to please your taste buds. We'll explore the perfect combination of ingredients, cooking methods, and essential tips to ensure a delightful culinary experience. Get ready to embark on a tasty journey as we delve into the secrets of preparing a mouthwatering shrimp chicken with rice dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 & CHICKEN WITH RICE



Shrimp & Chicken With Rice image

Make and share this Shrimp & Chicken With Rice recipe from Food.com.

Provided by PdxBarb

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces boneless skinless chicken breasts
8 ounces baby shrimp
1 cup white rice
2 cups water
2 teaspoons chicken bouillon
1 cup flour
2 tablespoons oil
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon parsley
1/4 teaspoon italian seasoning
1 dash salt
pepper

Steps:

  • Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
  • Cut chicken breast into thumb size pieces.
  • Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
  • Heat oil in skillet.
  • Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
  • Cook chicken till no longer pink in color.
  • Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
  • Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
  • Cook down till shrimp are hot and sauce is thin.
  • Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE



Salt and Pepper Shrimp and 3-Cup Chicken with Rice image

A quick shrimp appetizer and easy chicken dish make this the best takeout you never have to order. The chicken is a riff on the 3-cup meal that everyone is trying. There are as many recipes for this as there are cooks that make it -- here's mine.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 29

About 2 teaspoons ground white pepper
2 teaspoons coarse black pepper
OR
1 teaspoon ground white pepper
1 teaspoon coarse black pepper
1 teaspoon ground Sichuan peppercorn
About 1 teaspoon salt
About 2 teaspoons (1/2 palm full) 5-spice powder
6 cloves garlic
1 inch ginger root
1 small head iceberg lettuce
Neutral oil, such as safflower or peanut oil
1 to 1 1/4 pounds (about 20) shrimp, deveined, head-on, unpeeled shrimp (Ask the fishmonger to devein but leave shrimp intact or do it yourself with small sharp knife.)
About 1/3 cup Shaoxing or dry sherry or white wine
1 lime, juiced
3 to 4 scallions, chopped
1 1/2 cups water
Salt
1 cup jasmine rice
2 pounds boneless, skinless chicken thighs
6 to 8 large cloves garlic, 1 bulb
About 2 inches ginger root
About 3 tablespoons sesame oil
1/2 cup Shaoxing Chinese rice wine or dry sherry or white wine
About 2 tablespoons dark soy sauce
About 1 tablespoon light soy sauce
About 1 tablespoon light brown sugar
1 bunch scallions, sliced into 1-inch pieces
2 cups loosely packed Thai basil or 12 basil leaves, torn

Steps:

  • Gather your ingredients.
  • For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it.
  • Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce.
  • For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork.
  • Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds.
  • Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes.
  • Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve.
  • Serve the chicken from the pan and transfer the rice to a bowl.

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

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

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use fresh ingredients: Fresh ingredients will always give you the best flavor. If you can, try to buy your shrimp and chicken from a local market or butcher shop.
  • Don't overcook the shrimp or chicken: Shrimp and chicken are both very delicate proteins, so it's important to not overcook them. Overcooked shrimp will become tough and rubbery, while overcooked chicken will become dry and stringy.
  • Season your food well: Don't be afraid to use salt, pepper, and other spices to season your food. This will help to bring out the flavor of the ingredients.
  • Cook the rice according to the package directions: Rice is a staple in many Asian dishes, and it's important to cook it properly. Be sure to follow the directions on the package of rice that you're using.

Conclusion:

Shrimp and chicken with rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give shrimp and chicken with rice a try.

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