Shrimp Chicken with Rice
Elevate your weeknight dinner with this vibrant Shrimp Chicken with Rice recipe! Combining tender bites of seasoned chicken, succulent shrimp, and fluffy white rice, this one-pot wonder is simmered to perfection in aromatic chicken broth, garlic, and spices like paprika, cumin, and thyme. The dish gets a burst of freshness from a squeeze of lemon juice and optional parsley garnish, making it as visually appealing as it is delicious. With just 15 minutes of prep time and a straightforward cooking process, this recipe is perfect for busy nights while delivering bold flavors that will impress your family or guests. Plus, the one-skillet method cuts down on clean-up, making it a hassle-free choice. Whether you're craving a hearty meal or looking for an exciting twist on classic rice dishes, this Shrimp Chicken with Rice has you covered.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 300 grams raw shrimp (peeled and deveined)
- 1 cup white rice
- 2 cups chicken broth
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the shrimp under cold water and pat them dry. Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and lemon juice. Set aside.
Cut the chicken breasts into bite-sized cubes and season with the remaining salt, black pepper, paprika, and cumin. Mix to coat evenly.
Finely chop the onion and garlic cloves. Set aside.
In a large skillet or a wide, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken pieces to the skillet and cook until golden brown on all sides, about 5 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil and sauté the onions for 2-3 minutes until translucent.
Add the minced garlic and dried thyme, stirring for 1 minute until fragrant.
Stir in the white rice and toast it for 1-2 minutes to coat it with the oil and spices.
Pour in the chicken broth and bring the mixture to a simmer.
Return the cooked chicken to the skillet and stir gently. Reduce the heat to low, cover with a lid, and cook for 15 minutes.
After 15 minutes, layer the seasoned shrimp over the rice and chicken. Cover again and cook for an additional 8-10 minutes, or until the shrimp are fully cooked and the rice is tender.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2516 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
