Chicken with Shrimp and Rice
Appetizing, savory and full of unusual flavors! Chicken with shrimp is cooked together with rice, making a convenient complete meal in one pan. Vegetables and shrimp add a light Mediterranean-inspired touch.
Updated : 01 September, 2026
Easy
About 30 min.
Ingredients
450 grams
Chicken
300 grams
Shrimp
300 grams
Rice
50 grams
Green peas
1
Onion
1
Tomato
2
Garlic
0.75 liter
Water
2 tablespoon
Olive oil
0.5 teaspoon
Curry
0.25 teaspoon
Ground black pepper
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Parboiled rice works particularly well. Choose small chicken thighs so they cook more evenly. Fresh tomato can be replaced with canned tomatoes in their own juice. Use fresh or frozen green peas. Adjust the amount of shrimp according to your preference. Season with ground black pepper and curry powder, or use other spices you enjoy.
Step 2
Rinse the chicken under cold running water and pat it thoroughly dry with paper towels. This will help it brown rather than steam. Rub the thighs with salt and ground black pepper. Heat a large frying pan over high heat and add olive oil or another vegetable oil. Add the chicken thighs and fry for about 15 minutes, turning them until golden brown on both sides.
Step 3
Peel and finely chop the onion and garlic. Add the onion to the pan and cook with the chicken for about 5 minutes. Add the garlic and cook for 1 more minute, stirring constantly.
Step 4
Peel the tomato. To do this, make a shallow cross-shaped cut in the skin, place the tomato in boiling water for 1–2 minutes, then cool it slightly and remove the skin. Chop the tomato, add it to the pan and cook everything together for another 2 minutes, stirring occasionally.
Step 5
Pour the hot broth or water into the pan and bring to a boil.
Step 6
Rinse the rice several times until the water runs clear, then add it to the pan.
Step 7
Add the thawed, peeled shrimp, green peas and your chosen spices. Mix well, reduce the heat and simmer for about 10 minutes. Add salt if necessary. If the rice absorbs the liquid before it is fully cooked, pour in a little more hot water or broth. The dish is ready when the liquid has been absorbed and the rice is tender.
Step 8
Serve the chicken with shrimp, peas and rice hot. Sprinkle with chopped parsley or dill, if desired.
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