Shrimp And Chicken Picante Recipe

Time30m

Serves4

Boneless Chicken Thighs Pan Fried in Olive Oil, Garlic, Fresh Basil and Chili Pepper.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Start by gathering all the ingredients listed above. Mince the garlic, chop the basil, and slice the chili pepper. Make sure the shrimp is peeled and deveined.

2
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the boneless chicken thighs with salt and black pepper. Once the oil is hot, add the chicken thighs to the skillet and cook for about 6-7 minutes on each side, or until they are golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3
Sauté the Garlic and Chili Pepper
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sliced chili pepper. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
4
Add the Shrimp
Add the shrimp to the skillet with the sautéed garlic and chili pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
5
Combine with Chicken
Return the cooked chicken to the skillet. Add the chopped fresh basil and stir everything together. Cook for an additional 1-2 minutes to combine the flavors.

6
Plate the Dish
Serve the shrimp and chicken picante hot, garnished with additional fresh basil if desired. Enjoy with rice or a side salad for a complete meal.