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

Galinha Portuguesa

Holly Carter

2 frying chickens, boned and cut into chunks

5 large tomatoes, cut into chunks

1 large onion, sliced

1 each red, green and yellow pepper, sliced

1-4 oz. can black olives, pitted

3 cloves garlic, minced

Fresh parsley

Salt and pepper

The juice of one lemon

2 cups water

Place all the ingredients in a baking dish and bake for 40 minutes, uncovered at 350°.