The Cataplana of Chicken: 4 Recipes That Will Not Want to Miss

Learn how to make the cataplana of chicken with shrimp and potatoes, with clams, mushrooms and coconut milk. A recipe better than the other. Will resist?

The Cataplana of Chicken 4 Recipes That Will Not Want to Miss

The “cataplana” chicken is a delicious way to taste the meat to keep track of many ingredients and spices that leave the “ready-to-eat and cry for more”.

Will see in this article options “cataplana” chicken with shrimp and potatoes, another tip with mushrooms, a third with the clams and, finally, with chicken and coconut milk.

Recipes with chicken are very welcome. When without skin, the chicken is a lean meat, and for being rich in protein turns out to be an important source of this macronutrient in the diet. Put more flavor to the table with these recipes.


To the day more in a hurry, this recipe is simple and quick. The ideal is to let the chicken and the shrimp prepared the night before.

– Ingredients –

  • 800 g chicken breast
  • 1 dl olive oil
  • 400 g of potatoes
  • 2 small onions
  • 1/2 green pepper
  • 1/2 red bell pepper
  • 2 tomatoes peeled
  • 1 dl of white wine
  • 200 g of crumb shrimp
  • Salt q. b.
  • Pepper q. b.

– Mode of preparation –

  1. Cut the meat in cubes, season with salt and pepper and core it in half of the olive oil.
  2. Peel the potatoes and the onions, and cut them in thin slices. Cut the peppers into strips and chop the tomato.
  3. In a “cataplana”, make alternating layers of the vegetables and drizzle with the remaining oil and the wine. Season with salt and pepper.
  4. Add the meat and the shrimp, close the cataplana and let it cook, simmer, for 15 minutes.


As in the first, the preparation of this dish is simple. Perfect for palates more refined, it takes ham, mushrooms, and wine.

– Ingredients –

  • 12 chicken breasts
  • 4 medium size onions
  • 5 ripe tomatoes
  • 12 ham slices-thin
  • 1,5 dl of white wine
  • 1 cup brandy
  • 1 cup Port wine, dry
  • 100 g of fresh mushrooms cut in half
  • White pepper ground at the time q. b.
  • Flor de sal q. b.
  • 1/2 coffee spoon of oregano
  • Butter q. b.
  • Olive oil q. b.

– Mode of preparation –

  1. Grease the cataplana with butter, so that it is with a small layer across it.
  2. Peel the onions and remove the skin and seeds of the tomato. Cut all the thin rings that are put on the bottom of the cataplana, first the onion and then the tomato.
  3. However, a lightweight frying pan on the stove with a little olive oil and, when hot, blush-if it chicken breasts seasoned salt and pepper and lemon juice.
  4. Place the chicken breasts in the cataplana. On them, the slices of ham, Port wine and white, as well as the mushrooms, the brandy and the oregano.
  5. Close the cataplana and bring to boil in low heat for 25 minutes. Serve with fries and boiled vegetables.


There is no need to use fish for clams and shrimp in the cataplana. These seafood know well with chicken, as you will see below.

– Ingredients –

  • 1/2 chicken
  • 250 g of clams
  • 6 big prawns
  • 2 cloves of garlic
  • 1 bay leaf
  • Paprika, pepper and salt
  • 1 glass of white wine
  • 2 medium size onions
  • Olive oil
  • Bacon, ham or sausage
  • Coriander

– Mode of preparation –

  1. Start from the chicken into small pieces and season with salt, pepper, paprika and crushed garlic. Take the olive oil on to heat along with the bay leaf and the onion cut into half moons. When you start wanting to turn golden, add the white wine and let it boil for a few minutes.
  2. In the meantime, take the meat to brown in the cataplana hot with a little olive oil. Put the clams and the prawns on top of the meat and drizzle with the cebolada. Place the pieces of bacon or sausage and sprinkle with the coriander.
  3. Close the cataplana let it cook in simmer for 15 minutes.


This is a recipe for fashion thai. It is with mild flavor and serves 6 people.

– Ingredients –

  • 2 chicken broken into small pieces
  • 1 coriander sauce
  • 2 stalks of lemongrass (are on sale in many major markets)
  • 2 malaguetas fresh red (type of chilli)
  • 4 cloves of garlic
  • 3 onions
  • 1 piece of root ginger fresh – about 5 cm
  • 1 tin of coconut milk
  • 3 tablespoons vegetable oil
  • Salt q. b.

– Mode of preparation –

  1. Peel the onions and the garlic cloves and place them in the kitchen robot together with the malaguetas, fresh ginger, stalks of lemongrass and half the coriander. Grind until you get a kind of a folder.
  2. Bring the cataplana to the pot along with the vegetable oil and warm it up as well. Join after the “folder” above ground and let fry for two or three minutes, on high heat, stirring constantly.
  3. Add after the chicken broken into small pieces and wrap it well in a stew before, letting the chicken begin to gain some color. Join now the coconut milk, a little chopped coriander and close the cataplana leaving to cook about 35 minutes or until chicken is cooked.
  4. At the end of that time, carefully open the cataplana and sprinkle with a little more coriander fresh.
  5. The recommendation is that you serve with rice thai jasmine, cooked with a lemon peel.

> The recipes included in this article were adapted from the pages of Cooking without Stress, Gastronomyand Cooking, respectively.