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Cataplana de galinha (Chicken cataplana)

Ingredients 14
Servings 4


  • 1
    chicken portions
  • 100
    bacon, chopped
  • 8
    slices Portuguese smoked sausage (chourico)
  • 3
    small green sweet peppers, seeded and cut into strips.
  • 500
    small potatoes, parboiled
  • chopped parsley
  • 25
  • 25
    olive oil
  • 4
    cloves garlic
  • 1
    bay leaf
  • 125
    white wine
  • peri-peri powder to taste
  • salt and milled pepper


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.

Read more on: poultry

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