Name: Delicias Fusion Kitchen & Bars Fly Or Swim Delicias Supreme Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 0.5 lb raw large shrimp (peeled, deveined); 1 tsp kosher salt; 0.5 tsp black pepper; 3 each garlic cloves (minced); 1 each yellow onion (medium, thinly sliced); 8 oz button or cremini mushrooms (sliced); 4 cups baby spinach (packed); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp all-purpose flour; 1 cup chicken broth; 3 oz heavy cream; 2 tbsp Mexican crema or sour cream; 0.5 tsp dried oregano; 1 tbsp lime juice; 1 cup Mexican rice (cooked); 0.5 cup refried beans (warm); 4 each corn or flour tortillas (warm); 2 tbsp chopped fresh cilantro; 1 each sliced lime; 2 tbsp crumbled queso fresco or cotija

Method

Protein & aromatics

Prepare proteins

If using chicken: slice breasts horizontally to 1/2-inch thickness or pound to even thickness. Season chicken or shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If using both, cook separately as described below.

Sear chicken

Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add chicken (in a single layer) and sear 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil; set aside.

Sauté shrimp (if using)

If cooking shrimp, add 1/2 tablespoon olive oil to the hot skillet. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to the plate with the chicken and reserve juices in pan.

Cook aromatics

Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add sliced onion and a pinch (about 1/4 tsp) salt; sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Mushroom cream sauce & spinach

Cook mushrooms

Add remaining 1 tablespoon butter to the pan. Add sliced mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 5–6 minutes, stirring occasionally, until browned and their liquid mostly evaporates.

Make roux and deglaze

Sprinkle 1 tablespoon flour over the mushroom-onion mixture and stir 1 minute to cook the raw flour taste. Pour in 1 cup chicken broth gradually, scraping up browned bits from the pan. Bring to a gentle simmer.

Finish sauce

Stir in 3 oz heavy cream and 2 tablespoons crema or sour cream. Add 1/2 teaspoon dried oregano and 1 tablespoon lime juice. Simmer gently 2–3 minutes until sauce thickens slightly.

Add spinach and proteins

Add the packed spinach to the skillet in handfuls, stirring until wilted (about 1–2 minutes). Return chicken and/or shrimp to the pan, spooning sauce over them to warm through for 1–2 minutes. Taste and adjust seasoning with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper if needed.

Sides

Warm Mexican rice, refried beans, and tortillas while the sauce simmers: heat rice and beans gently on the stove or microwave until hot (rice about 2 minutes in microwave, beans 1–2 minutes) and wrap tortillas in a clean towel and warm in a dry skillet 30–60 seconds per side or microwave wrapped for 20–30 seconds.

Plate the dish by spooning a generous portion of Mexican rice and refried beans onto each plate beside the chicken or shrimp in mushroom cream sauce, and stack or fan 2 tortillas at the side.

Finishes & garnish

Garnish each serving with chopped cilantro, a sprinkle of crumbled queso fresco or cotija, and lime wedges. Serve immediately.