Preparation

Cut the lemon in half and rub the chicken with the two halves.

Cut the chicken into pieces, add the garlic cloves, peeled and chopped, paprika and cumin. Season with salt and pepper and stir well. Reserve.

Peel the shallots and cut them into quarters. Cut the bacon into pieces and place it on the bottom of the cataplana, make a bed with the shallots on top and place the chicken pieces on top.

Cover it with sliced ​​tomatoes.

Add a bunch of parsley tied with a bay leaf and drizzle with white wine.

Close the cataplana and cook over a moderate heat for about 40 minutes.

Serve with chips. Enjoy your food!

Ingredients

  • 1 lemon
  • 1 chicken
  • 3 to 4 garlic cloves
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • salt
  • chili
  • 300 g shallots
  • 50 g bacon
  • 1 can of tomato cut into pieces
  • 50 g of butter
  • 1 bunch of parsley
  • 1 bay leaf
  • ± 2 dl of white wine