Chicken Cataplana

Ingredients

4 chicken legs cut in half or a small chicken cut in pieces

500 g of clams soaked in cold water for 2 hours

12 defrosted or fresh shrimp

6 chopped garlic cloves

salt

chili chili

1 teaspoonful of sweet peppers, preferably smoked

3 bay leaves

Fresh Thyme Sprigs

lemon juice

6 tablespoons of oil

5 g of chorizo ​​meat cut into cubes

1 onion cut into half-moon slices

1 bunch of parsley

½ green pepper cut into strips

2 diced ripe tomatoes

2 tablespoons of tomato pulp

200 ml of white wine

Preparation

1. Season the chicken with salt.

2. Add the garlic, sweet pepper, chilli pepper to taste, sprigs of thyme and bay leaves.

3. Drizzle with lemon juice and mix well.

4. Chop the parsley sprig finely.

Reserve the chopped parsley leaves and add the chopped stalks to the chicken.

5. Wrap the parsley stalks with the chicken and finally add the white wine.

Cover and marinate for at least 30 minutes.

6. In the cataplana, heat the oil and the chorizo.

7. Stir and when hot, add the onion and pepper.

Stir and sauté until the vegetables start to wither.

8. When sautéing, add the diced tomatoes.

Fold and cook until the tomato begins to fall apart.

9. Add the drained chicken pieces.

Let the meat cook for a few minutes for it to take on color.

10. Add the tomato pulp and marinade to the meat.

Cover and cook over high heat for 20 minutes.

If it is too strong, reduce the heat.

11. After time, open the cataplana and add the shellfish.

Cover and cook over medium heat for 5 minutes.

12. After 5 minutes, open the cataplana, sprinkle with chopped parsley and serve immediately.