Mar I Muntanya

"This is a Catalan dish, it was given to me by the publican of our local pub. Every Monday he prepares a different dish, and this particular one was especially delicious."
 
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Ready In:
1hr 10mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Saute the chicken pieces and set aside.
  • Cook the onions until wilted and beginning to caramelise, adding and cooking off a bit of the water if desired.
  • Add the tomatoes and mix well, then continue cooking until all the liquid has evaporated and the tomatoes have begun to melt into the onions.
  • Mix the chicken with the tomato and onion mixture, and add 1/2 litre of water, bring to the boil.
  • Then reduce the heat and simmer, uncovered for 20 minutes.
  • Add the wine and Ricard, return to the boil, then reduce the heat again and continue simmering.
  • After 20 minutes add the prawns to the pan.
  • Simmer for another 20 minutes until the chicken is very tender, adding more water if necessary.
  • Blend together the garlic, bread, chocolate and finely pre-ground almonds.
  • Then blend in the parsley.
  • Finally add enough olive oil to make a thick paste (the Picada).
  • About 10 minutes before the cooking is completed, add salt and pepper to taste and stir in the Picada.

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RECIPE SUBMITTED BY

I live in Hertford in England with my husband, son and dog. I love cooking, and love reading recipie books planning meals for my friends. However, I spend so long reading the books, I tend to be put off trying the recipies myself. I find recipezaar a brilliant resource, and try a new recipie every weekend. My first being spinach and ricotta canelloni which is absolutely delicious.
 
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