Chicken A La Creole

Ingredients

• a young chicken weighing about three pounds
• one onion
• one green pepper
• three large fresh mushrooms
• two fresh peeled tomatoes
• one-half a cupful of raw washed rice
• one pint brown stock
• garlic

Method

1. 1

   Fry chicken in olive oil until browned.

2. 2

   Add onion, mushroom, green pepper, and chopped garlic; fry for 2 more minutes.

3. 3

   Add rice, moisten with stock, add tomatoes and salt.

4. 4

   Cover and simmer for 30 minutes in the oven.

5. 5

   Serve chicken in the center of a platter surrounded by rice, topped with tomato sauce and chopped parsley.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 33. The excerpt below is the record exactly as published.

CHICKEN A LA CREOLE <& Ingredients needed are a young chicken weighing about three pounds, cut in eight pieces; that is, the legs cut in two pieces each, two wings, and the centre of the breast cut crosswise in two. Cut in small cubes one onion, one green pepper, three large fresh mushrooms, two fresh peeled tomatoes. One-half a cupful of raw washed rice, garlic, and one pint brown stock

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