1. Saute the chicken pieces and set aside. 2. Cook the onions until wilted and beginning to caramelise, adding and cooking off a bit of the water if desired. 3. 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. 4. Mix the chicken with the tomato and onion mixture, and add 1/2 litre of water, bring to the boil. 5. Then reduce the heat and simmer, uncovered for 20 minutes. 6. Add the wine and Ricard, return to the boil, then reduce the heat again and continue simmering. 7. After 20 minutes add the prawns to the pan. 8. Simmer for another 20 minutes until the chicken is very tender, adding more water if necessary. 9. Blend together the garlic, bread, chocolate and finely pre-ground almonds. 10. Then blend in the parsley. 11. Finally add enough olive oil to make a thick paste (the Picada). 12. About 10 minutes before the cooking is completed, add salt and pepper to taste and stir in the Picada. ---------------------------------------------------------------------------
Nutrition
Ingredients
