Dulce Rodrigues, writer

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Gastronomy is part of our culture

Chicken in the Cataplana

Cockles and tuna salad

Codfish fritters

Collard greens soup

Fish stew in tomato sauce

Fishies from the garden

"Fogaça" from S.M.Feira

Meat croquettes

Milk pudding

Orange roll

Pumpkin pudding

Shredded cod

Sour cherry liqueur

Sweet almonds tart

Turnip greens

Portuguese Easter cake





CHICKEN in the cataplana
(Portuguese gastronomy of the Algarve: Cataplana de frango)

The cataplana is a typical cooking pot used in the Algarve, especially for seafood, but you may use it when cooking other dishes as is the case with the present recipe. Obviously, you may use any other cooking pot with a cover that closes more or less hermetically.

© Dulce Rodrigues


Ingredients (Serves 4-5)
. 1 chicken
. 1 package of frozen vegetable "macedonia"
. 2 large onions
. 2 garlic cloves
. 2 tablespoon of olive oil
. 1 cube of chicken broth
. 1 tablespoon of tomato concentrate
. 2 large ripe tomatoes
. 0.5 dl white wine
. to taste: soya sauce, salt, pepper

Follow the advice
a dry fruity white of the Algarve or a light young red of the Douro region.

  Cataplana de frango

1 - Cut the chicken in small pieces, after having taken off the skin and bones; season it with salt and garlic, and let rest for some time in this marinade - the longer the better.
2 - Pour the olive oil into a frying pan, let it warm slightly and then put in the chicken pieces and fry them.
3 - Chop up roughly the onion into the cataplana, add the vegetables (which you have carefully unfrozen by putting them in a colander under hot water), the tomato concentrate and the salt.
4 - Add the chicken pieces and the frying oil, the soya sauce and the chicken broth cube in tiny pieces; add the wine too.
5 - Close the cataplana and let cook for about 12 minutes.
6 - Serve with smashed potatoes.

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