Chicken and Rice

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

a fowl ↝ Chicken, ground, raw [Poultry Products]
a wineglass of the best olive oil ↝ Olive oil [Salad dressings and vegetable oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
some chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
one or two red chillies ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
four tomatoes cut in quarters ↝ Tomatoes, raw [Tomatoes]
two teacupfuls of rice well washed ↝ Rice, cooked, NFS [Rice]
a very small quantity of broth ↝ Soup, broth [Soups, broth-based]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Cut a fowl into joints, wipe quite dry, and trim neatly.
Put a wineglass of the best olive oil in a stewpan, let it get hot.
Put in the chicken, stir and turn the joints and sprinkle with salt.
When the chicken is a golden brown add some chopped onions, one or two red chillies, and fry all together.
Meanwhile have ready four tomatoes cut in quarters, and two teacupfuls of rice well washed.
Mix these with the chicken and pour in a very small quantity of broth and stew till the rice is cooked and the broth dried up.
Sprinkle a little chopped parsley and serve in a deep dish without a cover, as the steam must not be kept in.

Original Text

Chicken and Rice.

Pollo con Arroz (Spanish Recipe).

Cut a fowl into joints, wipe quite dry, and trim neatly. Put a wineglass of the best olive oil in a stewpan, let it get hot. Put in the chicken, stir and turn the joints and sprinkle with salt. When the chicken is a golden brown add some chopped onions, one or two red chillies, and fry all together. Meanwhile have ready four tomatoes cut in quarters, and two teacupfuls of rice well washed. Mix these with the chicken and pour in a very small quantity of broth and stew till the rice is cooked and the broth dried up. Sprinkle a little chopped parsley and serve in a deep dish without a cover, as the steam must not be kept in.

Notes

—