Chicken and Rice

Ingredients

• a fowl
• a wine-glass of the best olive oil
• some chopped onions
• one or two red chillies
• four tomatoes
• two teacups of rice
• a very small quantity of broth
• a little chopped parsley

Method

1. 1

   Cut the fowl into joints, wipe dry, and trim.

2. 2

   Heat olive oil in a stewpan.

3. 3

   Test heat with bread.

4. 4

   Fry chicken until golden brown, then add onions and chillies.

5. 5

   Mix in tomatoes and washed rice, pour in broth, and stew until rice is cooked.

6. 6

   Serve without a cover.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 87. The excerpt below is the record exactly as published.

CHICKEN AND RICE. 209 chicken to it, and fry for ten minutes longer. This being done, add one tablespoonful of curry paste and one tablespoonful of curry powder, with three wine- glasses of cold water ; stir all well together, and stew for ten minutes longer when it is ready. The same quantity of mutton, veal, pigeons, mixed vegetables, partridges, fish, rabbit, &c., may be sub- stituted for chicken. Chicken and Rice, or * Polio con Arroz.' (Spanish Recipe.) Cut a fowl into joints, wipe quite dry, and trim neatly. Put a wine-glass of the best olive oil in a stewpan let it get hot, and test the heat by putting in a bit of bread. When the bread is brown the oil is the right heat for frying the chicken. Stir and turn the joints, and sprinkle with salt. When the chicken is a golden brown, add some chopped onions and one or two red chillies, and fry all together. Meanwhile have ready four tomatoes cut in quarters and two teacups of rice well washed. Mix these with the chicken, then 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

Cook this with the app: pantry check, scaling, and the assistant.