Cut the carrots, onion, and garlic clove into small squares (brunoise). Also peel and chop the tomatoes.
Season the chicken with salt and pepper, sprinkle a small amount of cinnamon and dust some flour all over it.

Pour a good amount of oil in a large casserole. When the olive is heated, brown the chicken on all sides. Set aside in a different casserole.
In the same oil, brown the prawns and the bay prawns. Also set them aside.

Now add the onion and carrot to the casserole. Lower the heat so that it doesn’t burn and let everything cook for a while. When the vegetables begin to take colour add the tomato.

While the vegetables are cooking, melt the chocolate in a cup of hot broth. Add 2 tablespoons AMETLLA + 1_COLOMA to the other cup chicken broth.
When the vegetables have taken colour, add the chicken to the casserole and put the prawns and the bay prawns on top of it.

Add both cups of broth and the glass of jerez to the casserole. Cover it and cook for another 10 minutes over medium heat.
Uncover and let the sauce reduce a little.

  • 1 free-range chicken cut into eighths
  • 6 prawns
  • 6 bay prawns
  • 2 tablespoon of AMETLLA+ 1_COLOMA
  • 4 “ramallet” tomatoes
  • 3 Carrots
  • 1 onion
  • 1 garlic clove
  • 1 bar dark chocolate
  • 1 glass of Jerez brandy
  • 2 cups of chicken broth
  • flour, salt, pepper, ground cinnamon, olive oil.
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