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Chicken and Clam Cataplana   HT  MC  Portuguese  25mins


Serves 4    Hot  Poultry Seafood  Alcohol  Herbs   Main Course  Gluten Wheat Dairy Free  Eggless   Portugal  Mediterranean  Europe


2 tbsp Olive Oil
2 Garlic Cloves, chopped
1 Onion, chopped

450-g/1lb boneless Chicken, cut into 12mm/1/2-inch cubes

90ml/3 fl.oz. Fresh Chicken Stock or White wine
450g/1lb Fresh Clams in shells, scrubbed
Freshly chopped Parsley to serve


1.  Heat the oil in a Cataplana or wide saucepan with a close fitting lid, add the onion and garlic and sauté gently over a medium heat until soft and transparent, about 5 minutes. 


2. Add the chicken turn to coat then cover with the lid and cook for about 10 minutes or until cooked through, turning once or twice during the cooking time.


3. Add the stock and bring to simmering point.


4. Add the clams, replace the lid and cook for five minutes, or until the clam  shells have opened.


5. Discard any clams which haven't opened, sprinkle with the chopped parsley and serve immediately.



More Fish  Recipes  |  General Fish Prep & Cooking Times   |  More Portuguese Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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