Viennese-style Shrimp and Chicken Rice

Ingredients

In this Viennese adaptation of Arroz con camarones y pollo, we incorporate traditional Viennese spices such as caraway seeds and paprika to infuse the dish with a unique flavor profile. The cooking techniques remain similar, with the shrimp and chicken marinated and cooked separately before being served over fragrant rice. We alse have the original recipe for Arroz con camarones y pollo, so you can check it out.

• 300g (10.5 oz) shrimp, peeled and deveined 300g (10.5 oz) shrimp, peeled and deveined
• 300g (10.5 oz) chicken breast, boneless and skinless, cut into bite-sized pieces 300g (10.5 oz) chicken breast, boneless and skinless, cut into bite-sized pieces
• 2 teaspoons caraway seeds 2 teaspoons caraway seeds
• 2 teaspoons paprika 2 teaspoons paprika
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper, to taste Salt and pepper, to taste
• 200g (1 cup) rice 200g (1 cup) rice
• 400ml (1 ¾ cups) chicken broth 400ml (1 ¾ cups) chicken broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the shrimp, chicken, caraway seeds, paprika, minced garlic, salt, and pepper. Mix well to ensure the meat is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   In a separate pot, cook the rice according to package instructions, substituting water with chicken broth for added flavor.
3. 3.
   Heat a large skillet over medium heat and add a drizzle of oil. Cook the marinated shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the marinated chicken and cook for 5-6 minutes until cooked through and slightly browned. Remove from the skillet and set aside.
5. 5.
   Serve the Viennese-style shrimp and chicken over a bed of cooked rice. Garnish with fresh parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or impurities.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the dish before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• Feel free to add some diced bell peppers or peas to the dish for added color and texture.
• Serve with a side of Viennese-style potato salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve Viennese-style Shrimp and Chicken Rice as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

To enhance the presentation, arrange the cooked shrimp and chicken on top of the rice in an alternating pattern. Sprinkle some additional paprika and caraway seeds on top for a visually appealing finish.