(1) 2-3 lb. chicken (or 4 leg quarters or 3 lbs. of chicken wings)
1/4 tsp. salt
1 cup of rice
1/2 stick of butter or oleo
2 medium onions, sliced thin
1 1/2 tsp. seasoned salt
1 tsp. vinegar
dash of pepper (more if desired)
8 cups of water 

Cut chicken into serving pieces, wash and dry well.  Sauté onions until clear, not brown.  Add chicken parts, all seasonings and vinegar and continue to brown until the liquids are almost dry.  Use moderate flame so that the chicken will not burn.  Turn the chicken over constantly to cook and brown evenly.  When the liquids have dried, add water and let simmer until the chicken is almost done.  Add the rice and continue to cook until the rice is cooked.  About 20 minutes, longer if necessary.

This dish originated in Cape Verde and is popular in many Cape Cod homes where it is called "Jag".

4 Tablespoons of bacon fat
1 large onion, chopped
1 package of linguica (or chorizo)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
(1) 8 oz. package of frozen lima beans
1 cup white rice
2 cups of water

Melt the fat in a good-sized skillet and cook the onions and linguisa for 10 minutes.  Add the lima beans and 2 cups of water.  Bring to a boil.  Add the rice and seasonings.  Cook until rice is done - about 25 minutes.

4 cups of water
1 lb. of corn flour
1/4 cup of margarine
3/4 cup of sugar
1 teaspoon salt

Boil water, margarine, sugar and salt. Remove from heat and add corn flour. Mix until all the lumps are dissolved. Return to heat and cook in very low heat for about 20 minutes, stirring occasionally.

Cool to handle then add 2 teaspoons of baking powder and all purpose flour, a little at a time until dough is easy to handle.by kneading.
 
Roll into corn stick shape. (Dust hands with a little white flour to prevent sticking.)

Fry in a frying pan which is half filled with oil on medium heat, turn until all sides are golden.

**from Cozinha de Cabo Verde : A Cape Verdean - American Cookbook - English and Portuguese by Tom Lopes, CVN**

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