Name: Cataplana de galinha (Chicken cataplana)
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 kg chicken pieces; 100.00 g bacon chopped; 8.00 sausages smoked Portugese; 3.00 green pepper strips; 500.00 g potatoes parboiled; fresh parsley chopped; 25.00 ml port; 25.00 ml fresh chillies 573; 4.00 garlic cloves; 1.00 bay leaves; 125.00 ml wine white; peri peri powder; salt and freshly ground black pepper

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Ingredients (13)

1.00 kg	chicken — pieces
100.00 g	bacon — chopped
8.00	sausages — smoked Portugese
3.00	green pepper — strips
500.00 g	potatoes — parboiled
	fresh parsley — chopped
25.00 ml	port

MARINADE

25.00 ml	fresh chillies — 573
4.00	garlic — cloves
1.00	bay leaves
125.00 ml	wine — white
	peri peri powder
	salt and freshly ground black pepper

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Method:

MARINADE: Mix all ingredients. Place chicken portions in marinade and marinate for 1 hour.
Fry bacon and sausage until crisp. Remove from pan and place in cataplana (lidded, clamp-shaped pan).
Drain chicken, reserving marinade, and brown in bacon fat. Arrange on top of bacon. Fry peppers until just limp and arrange on top of chicken.
Fry potatoes until golden brown. Toss in chopped parsley and place in cataplana.
Add marinade and port gravy left in frying pan and bring to boil. Pour over chicken and potatoes, close Cataplana and cook on top of stove for a few minutes on each side.
Sprinkle with freshly chopped parsley just before serving.