Portuguese Chicken and Clams Recipe: Authentic Alentejo Style

Make this authentic Portuguese Chicken and Clams Recipe. This Alentejo-style dish combines smoky paprika chicken and briny shellfish for the ultimate meal.

50 min 4 servings Easy Prep time 30 min Cooking Time 20 min

Chicken Recipes

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Ingredients

2 lbs (907 g) chicken breast, cut into 1-inch cubes2 tbsp (14 g) paprika (pimentão)1/4 cup (60 ml) extra virgin olive oil2 bay leaves6 cloves garlic, finely chopped2 lbs (907 g) potatoes, cubed1/2 cup (120 ml) dry white wine2 lbs (907 g) fresh clams, scrubbed and purgedFresh parsley, chopped (to taste)Vegetable oil for frying (as needed)Sea salt (to taste)Black pepper (to taste)

Equipment:

Large heavy-bottomed skillet or CataplanaDeep fryer or heavy pot for potatoesLarge mixing bowlSlotted spoonTongs

Directions

Combine the chicken cubes in a bowl with paprika, olive oil, bay leaves, and chopped garlic, allowing the flavors to infuse for at least 30 minutes.
Heat vegetable oil in a deep pot or fryer and fry the potato cubes until golden brown and crisp.
Drain the fried potatoes on paper towels and season immediately with sea salt.
Place the marinated chicken and its oil-based marinade into a large skillet over medium-high heat.
Sear the meat thoroughly, stirring constantly to ensure the garlic and paprika do not scorch.
Deglaze the pan by pouring in the white wine and season the mixture with salt and pepper.
Simmer the liquid for 3 minutes to reduce the alcohol and concentrate the sauce.
Fold the fried potatoes into the skillet with the chicken.
Arrange the cleaned clams over the top of the mixture, cover the pan tightly with a lid, and steam for 7 minutes or until all shells have opened.
Discard any clams that remain closed, remove from heat, and garnish generously with fresh chopped parsley before serving.

Adapted from a Recipe by: ratatuidospobres