Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Rosa Verde Silva

1 cut up frying chicken

2 tablespoons butter

1 tablespoon Portuguese virgin olive oil

1 large onion, chopped

1 green pepper, sliced

1 red pepper, sliced

2 medium tomatoes

2 garlic cloves

2 bay leaves

1 cup white wine

Salt and pepper

2 teaspoons of water

6 hard boiled eggs

2 lbs. frozen bread dough, thawed

1 cup sliced black olives

Egg wash (1 egg yolk mixed with a teaspoon of water)

Sauté the onion and peppers in two tablespoons of butter and olive oil. Add the chicken, and more butter if needed, and sauté the chicken until it browns. Add the onion and pepper mixture along with the seasonings, wine and water to the chicken and cook slowly until the chicken is cooked through. Let cool. After the chicken has cooled, strip it from the bones and set aside. Reserve the onions and peppers.

Spread one-half of the thawed dough over the bottom of a 9" x 13" baking pan. Spread onion-pepper mixture over the bread dough. Then layer the onions and peppers with the chicken. Slice the hard boiled eggs and spread them over the chicken along with the sliced black olives.

Cover the chicken with the rest of the bread dough. Brush on the egg wash and bake at 350° for 45 minutes or until the bread is brown and has puffed up.

Serves 8.