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Frijobel, Tiefkühlprodukte.

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HÜHNCHEN MIT VENUSMUSCHELN

À LA ALGARVE

Hauptgericht

60 Min.

4 Personen

INGREDIENTS

1 large chicken

500g Frijobel Vietnamese clams 

Salt, as needed

80ml extra virgin olive oil

1/2 onion

3 cloves of garlic

2 tomatoes

Chilli sauce, as needed

50 ml white wine

3 stalks of fresh coriander

Organic chips

 

INSTRUCTIONS

STEP BY STEP

  • 1

    prepare-o-frango

    Start by cutting the chicken into small pieces and season it with salt, pepper and one of the chopped garlic cloves. Reserve overnight.

     

     

     

  • 2

    faca-o-refogado

    The next day, heat the olive oil and add the remaining chopped garlic cloves and onion.

     

     

     

  • 3

    acrescente-o-frango

    Let them soften and add the chicken pieces, letting them golden brown on both sides.

     

     

     

  • 4

    regue-com-vinho

    Add the tomato slices and drizzle with the white wine. Correct the salt and pepper and add chilli to taste. Cook for 25 minutes.

     

     

     

  • 5

    junte-as-ameijoas

    Then add the clams and a little chopped coriander and simmer for another 5 minutes, over low heat.

     

     

     

  • 6

    retifique-os-temperos

    Finally, correct the seasoning and serve with potatoes (put them in the oven for 15 minutes at 220ºC).