Pollo y Camarones del Diablo

We love spicy food.  Most things we eat have a bit of a kick to them, some more than others, but most of our meals have at leave a little bit of heat to them.  We like that bit of fire and heat that makes our taste buds come to life.  We also love shrimp and chicken.  We eat a lot of both, cooked in many, many different ways.  This dish is a combination of all of the above.  I had to make a combination dish because I did not have enough shrimp that was unfrozen to make into a meal by itself.  Chicken and shrimp is always a good combination too.  They pair very nicely with each other.  Dinner was chicken and shrimp over pasta served with a spicy tomato sauce (chicken= pollo and shrimp = camarones), or pollo y camarones del Diablo, a crusty cheese bread and a bold red blend that made the meal complete.  The wine I served was from Bookcliff Vineyards, one of our local wineries in Boulder, Colorado.  You can find them at bookcliffvineyards.com.


Pollo y Camarones del Diablo


1-1 1/2 lbs chicken, cut into slices about 1×2″ in size

1 lb large shrimp or prawns, peeled and deveined

2 TBSP garlic

1 onion, sliced very thin

2 large jalapenos, or to taste, diced fine

1 TBSP red pepper flakes

1 jar marinara sauce

3 ripe tomatoes, medium dice

1 cup sliced mushrooms

1 tsp each dried thyme and marjoram

1 TBSP each dried basil and oregano

olive oil

salt & pepper to taste


Saute the onions, garlic, jalapenos and mushrooms together in olive oil until the onions are translucent, for about 4-5 minutes.


Add the shrimp and continue to cook until the shrimp are done, about another 4-5 minutes.


Once the shrimp is completely cooked, removed the shrimp and vegetables from the skillet and set aside.  Cook the chicken, adding more olive oil as needed, until it is completely cooked.   Add the tomatoes and the shrimp and vegetable mixture and combine well.


After everything is mixed together, add the marinara sauce and herbs, and blend well.  Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10-15 minutes, stirring frequently.  If you want the sauce a little thicker, continue to cook it a while longer.



When the sauce is done, serve it over your favorite pasta, and enjoy.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

2 thoughts on “Pollo y Camarones del Diablo”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s