- 1 lb Boneless Chicken Pieces
- 1 lb Clams or Mussels in Shells
- 1 Clove of Garlic
- 4 oz Onions
- 2 tb Olive Oil
- 1 oz Fresh Chopped Parsley
Cut the chicken into one-inch pieces.
Scrub the clams or mussels and peel and finely chop the onions and garlic.
Heat the oil in the cataplana and fry the onion and garlic for two minutes, then add the chicken and cook over a medium heat for 10 minutes with the lid on, turning occasionally to make sure it is thoroughly cooked.
Add the shellfish, replace the lid and cook for five minutes, shaking hard every minute or so until the clam or mussel shells have opened.
Discard any that won't open. Serve in a warm dish with parsley sprinkled on top.