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Hey, I'm Jocelyn and today we're going to make one of my family's favorite meals from our time living in Portugal
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This is chicken and clams. We loved it so much that the restaurant we went to eat it at all the time we just dubbed chicken and clams
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It was actually called cafe espresso and sadly it is no more
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But before they closed and before we moved back to the States, the chef taught me how to make this and it is a fabulous dish
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So we're going to start by putting our chicken in a marinade of garlic, white wine, and onion, salt, and pepper
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And actually, I'm going to use some of the onion in my marinade and then some of it in the thing
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So we're going to cut this into two bits. So I'll just go ahead and get started with that
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I'm going to put about half a cup of white wine into two pounds-ish
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of, it's about a kilo, so a little bit more than two pounds of chicken. And that chicken's already
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been cut up and it is, um, it's deboned. And the woman who made this for us all the time
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she did hers on the bone, but you know what? I think it's a pain in the rear end to, to have to
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like eat off the bone and stuff, especially with little kids. So I just get stuff that's already
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deboned and I just chop it into pieces. So I going to take a little salt about a teaspoon or so We going to let that sit for
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about an hour. If you let it sit longer, you can do that. My eyes are watering something fierce
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This onion is killing me. So I'm going to give this a quick stir and get the heck out of here
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for a few minutes. Okay, so chicken has marinated. I went ahead and I cut up some onions and we're
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going to go over to the stove. I'm going to cook the onions and then we're going to throw the chicken in. And once that's pretty nice and golden, we're going to throw in the clams and the lemon
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juice and then everything will be ready. Okay, so I'm going to start with putting my olive oil into
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my pan and I've got not quite, I'm going to say about a third of a cup, maybe a little bit more
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You know what, it doesn't really matter that much. We're going to throw in the rest of that onion and I've cut this pretty big
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I'm just going to let this sit and when those get nice and soft, a little bit golden, we're
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going to throw in the chicken. While this cooks, I'm going to go over and chop up my cilantro because that's just going
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to go on at the very end. So I'm going to go ahead and get that ready while these are working
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I like to take out the big sticks if I can. It's not a big deal if you leave them in. I just
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rather it be mostly the leaves, so I'm going to kind of do that on these big ones, and
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then I will give these a rough chop and we'll be done
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Those are starting to get nice. Just a little bit gold on the edges, and then we're going to throw
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So this chicken in along with the marinade and you know most people don really put marinade in with but this is how they do it in Portugal
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Maria Joao taught me this and this is her way. So I'm going to do it her way
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Okay. So I realized I usually put this in a lot bigger pan and the liquid is
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is dispersed a lot more and I'm able to brown my meat better and um it wasn't working in this
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little pan so I just pulled out another pan and I am browning the chicken um a little bit more
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in this one and then I'm going to put it all in here but first I'm going to take my clams and I
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put them in this marinade that's over here still bubbling and I'm going to put um the juice of one
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lemon in there. And these clams are already cooked. I bought them frozen and pre-cooked
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You can use fresh clams if you have access to them. It's a little more work because you've
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got to rinse them in salt water and things like that. So for me, the stuff that's already
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cooked and ready to go is a lot easier. If you're using frozen, you need to set it out
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just a little bit, kind of while you're doing your prep work, and let that ice come off of it
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and then rinse that away so you're not getting a bunch of yucky clam juice in there
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So we're just going to carefully put our clams in, put it off, and we're going to throw
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lemon juice in and this is still cooking so I just going to throw that in and now I dump my chicken in I just use the big pan to start with What a pain Oh well that the way we do things on occasion
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All right, so I'm just going to give this a really good stir and let those clams heat up just a little bit
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I've got this on like medium-high heat just to get them warm. And we're going to throw the cilantro on top
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And that is it. It's going to sit for a couple minutes and I'll let this sit for just a couple of minutes
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so those get nice and warm. Then I'll throw it on a platter and my rice looks like it's done
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So yeah, rice is perfect
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I'm just going to dump this onto a platter. Smells like Portugal
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So we will eat dinner and Mark grabbed a bottle of Vino Verde
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Vino Verde is Portuguese wine that it's a white wine that's young and it's got a little bit of effervescence to it
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So this is one of my favorites to do with this dish. So we'll go eat now
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All right. Rice and chicken and clams. As we say in Portuguese, na mesa
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Everybody to the table. I hope you guys will enjoy this just as much as we did and if you are ever in Portugal
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find yourself some chicken and clams
