Arroz y Pollo a la Valenciana—Spanish

Name: Arroz y Pollo a la Valenciana—Spanish
Ingredients: Soak a cup of rice overnight; three slices of ham; a large onion; an inch of garlic sausage; a chopped sweet pepper; a teaspoon of salt; add a young chicken; a piece of loin of pork; two sweet peppers; a few string beans; peas; artichokes

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1504Calories

81 gProtein

171 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories1504 kcal

Protein81 g

Carbohydrates171 g

Fiber11 g

Sugars10 g

Total Fat53 g

Saturated Fat17 g

Monounsaturated Fat23 g

Polyunsaturated Fat8.6 g

Cholesterol222 mg

Sodium4780 mg

Potassium1733 mg

Calcium199 mg

Iron13 mg

Magnesium194 mg

Phosphorus915 mg

Zinc8.4 mg

Copper0.9 mg

Manganese2.5 mg

Vitamin D1.2 mcg

Vitamin C28 mg

Vitamin A71 mcg

Vitamin E1.3 mg

Vitamin K21 mcg

Vitamin B61.8 mg

Vitamin B122.8 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)28 mg

Folate538 mcg

Choline238 mg

Caffeine0 mg

Water468 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 54. The excerpt below is the record exactly as published.

ARROZ Y POLLO A LA VALENCIANA— SPANISH Soak a cup of rice overnight, then drain and dry. Heat a large spoon of sweet oil, or lard, in a frying pan and cook in it three slices of ham (cut up), the rice, a large onion (chopped), an inch of garlic sausage (minced), a chopped sweet pepper (without seeds), and a teaspoon of salt. When nicely browned cover with boiling water; add a young chicken (disjointed), a piece of loin of pork (cut up), two sweet peppers, a few string beans, peas, or artichokes

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