Chicken With Shrimp
Ready In: 1 hr
Serves: 4
Ingredients
- 3 -4 boneless skinless chicken breasts
- 5 -6 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 14 ounces diced tomatoes
- 1 bay leaf
- 2⁄3 cup dry white wine
- 1 lb large raw shrimp, peeled and deveined
- 1 tablespoon butter
- 2 tablespoons Pernod (or other anis spirit)
- 1⁄3 cup heavy cream
- 1⁄4 teaspoon cayenne
- salt
- paprika
- pepper
- parsley
Picada
- 1⁄4 cup blanched almond
- 1 tablespoon butter
- 1 garlic clove, chopped
- 3 butter cookies, broken
- 6 tablespoons fresh parsley
- cooked rice
Directions
- Cut chicken into serving portions, rub salt and paprika into the chicken.
- heat 2 T oil in a wide skillet and fry onion and garlic till soft. Put in chicken and fry over medium heat, turning till golden on both sides.
- Make Picada:.
- Dry fry the almonds in a small frying pan, shaking it regularly, till just colored. transfer to a blender/food processor.
- Add 1 T butter to the pan and gently fry the garlic, then add to the processor, with the broken cookies.
- Reduce the cookies to crumbs then add the chopped parsley and blend to a puree, add a little of the win intended for the casserole.
- Add the tomatoes to the chicken in the skillet, add bay leaf and cook down to a sauce, stirring occasionally. Pour in the remaining wine, season to taste with salt and pepper, and leave to simmer gently.
- Heat 1 T oil and 1 T butter in the frying pan and add the shrimp. Cook over medium heat for 2 minutes on each side.
- pour the anis spirit into a ladle and set light to it. Take shrimp off of heat and pour this over it and let it burn off.
- Stir in the juices from the chicken/tomato mixture, then add shrimp mixture to the chicken mixture.
- Remove bay leaf and stir in the picada, then the cream.
- Add cayenne to taste and check seasonings, adding more if necessary.
- Heat through gently and serve garnised with parsley.
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