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

Louise Malaquias DeSilva

1 cup white rice

1 lb. linguiça, cut into slices

2 medium onions

1 red pepper, sliced

2 to 3 chicken breasts, cut into bite-sized pieces

1 package of frozen, tender peas, defrosted

1 dozen littleneck quahogs or one can whole clams

Cook the rice according to package directions and set aside. Sauté the linguiça and set aside. Sauté the onions and peppers in the linguiça fat. Add the chicken, adding more oil if necessary, and cooking until the chicken is browned. Combine the rice with the vegetable mixture. Add the clams and cover the pan. Cook gently, adding the peas and linguiça. When the clams are opened, the paella is done.

Serves 4.