Chicken and Rice

Ingredients

• 1 quart of broth or water
• 3 cupfuls of strained tomato
• 1 teaspoonful of salt
• 1/4 of a teaspoonful of paprika or white pepper
• 2 cloves
• a stalk of celery
• 2 sprigs of parsley
• 1 cupful of well washed rice
• 2 tablespoonfuls of grated cheese

Method

1. 1

   Brown the chicken over a hot fire, then add broth or water, strained tomato, salt, paprika, cloves, celery, and parsley.

2. 2

   Cover and simmer for one hour.

3. 3

   Add saffron, rice, and cheese; cook until the broth is absorbed and rice is tender.

4. 4

   Serve chicken over rice.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 15. The excerpt below is the record exactly as published.

quart of broth or water,* 3 cupfuls of strained tomato, i tea- spoonful of salt, }4 of & teaspoonful of pa- prika or white pepper, 2 cloves, a stalk of celery and 2 sprigs of parsley. Cover and simmer for one hour. Color with a little saffron, add i cupful of well washed rice and 2 tablespoonfuls of grated cheese ; cook until the broth is absorbed and the rice is tender. In dishing use a deep platter and arrange the chicken over the mound of rice. 4. — Risotto. A good risotto can be made for feast or fast day, according to the contents of the larder and the wish of the cook. Rice, of course, is the foundation and, after picking over one cupful, turn it into a kettle contain- ing 2 tablespoonfuls of butter, melted and hot. Stir occasionally until it begins to take on a golden tinge, then add 3 cupfuls of canned tomato which has been pressed through a sieve. jCover and cook slowly 63 ApriU until the rice is tender and has absorbed all of the liquid, which will take about forty minutes. When half done, add salt and pepper to taste. If necessary to stir, use a fork in order not to break the grains. Just before taking up add i large tablespoonful of butter cut into bits and }^ of a cupful of grated cheese. If some rich broth is on hand, substitute it for the tomato, adding at the last ^ of a cupful of chopped meat in place of the cheese. Bits of cooked ham or a few tiny sausages may also be added if de« sired. 5. — Bean Timbales. Rub I cupful of baked beans through a colander, add to them i cupful of well cooked rice, 2 eggs, i teaspoonful of chopped onion, i teaspoonful of chopped parsley and a dash of cayenne. Beat all together, pour into buttered timbale molds, place in a baking pan half full of hot water and bake twenty minutes. These are good hot or cold. If served hot pour around them, after removing from the mold, a rich tomato sauce. If served cold, cress or a lettuce salad may ac- company them. 64 ApriU 6. — Saratoga Onions. Peel and thinly slice 3 large white onions and soak in milk for ten minutes, then drain and dry on a towel. Separate the slices into rings, put i dozen or more at a time in the frying basket and plunge into smoking hot fat. Take out as soon as delicately colored, drain for a moment on unglazed paper, turn into a heated dish, dust lightly with salt, and serve at once. 7. — Pigs in Blankets. Pigs in blankets are oysters wrapped in thin slices of bacon and fried over a hot fire. Select oysters of medium size and cut fat bacon in the thinnest slices possible. Wash and dry the oysters then wrap each in a slice of the bacon, pinning it with a small wooden toothpick. Have the pan hissing hot. Put in it as many of the prepared oys- ters as will cover the bottom and cook until the bacon begins to color and the oysters are plumped. Serve on thin slices of hot but- tered toast. 8. — Creole Clams. Pick over and wash 25 clams, then cut each into four or six pieces. Put in the 66 April. pan I heaping tablespoonful of butter, a cloves, ^ of a bay leaf, a stalk of celery and I slice each of onion and carrot. Cook until the butter begins to brown, then skim out the bay leaf, stir in i heaping table- spoonful of flour, blend it in well and add gradually i cupful of tomatoes previously stewed and strained. When thickened add I tablespoonful of finely-chopped green pep- per, salt and pepper to taste and the clams. Cook for five minutes, add i tablespoonful of finely-chopped parsley and serve. g. — Steak with Bananas. The bananas served with broiled steak are peeled and halved, then split. When the steak is almost done they are laid in a pan in a tablespoonful of hot butter and quickly browned. The steak is arranged on a hot platter, spread with butter and the delicately- browned bananas heaped on it. 10. — Lobster a rAmericaine. From a freshly-boiled lobster remove and dice sufficient meat to measure i}i cupfuls. 56 April In a saucepan put i slightly heaping table- spoonful of butter and i tablespoonful of minced onion, cover and cook at the side of the fire until yellow. Stir in i tablespoonful of flour, cook for three minutes, and then add gradually i cupful of thick strained tomato, salt and paprika or cayenne to taste. Add the lobster, stand over hot water and cook for ten minutes. Add 2 tablespoonfuls of sherry and take from the fire. z I.— Rhubarb and Tapioca Pudding. Soak I cupful of tapioca in 3 pints of water then cook in a double boiler until clear. Butter a deep pudding-dish, put in the bottom a thick layer of cut rhubarb. Add a little grated orange rind and sprinkle thickly with sugar ; then cover with half of the cooked tapioca, add a pinch of salt and dot with bits of butter. Put in a second layer of rhubarb, orange rind and sugar, the remainder of the tapioca, more butter and finish with a covering of rhubarb. Bake one hour in a moderate oven and serve warm with cream. 67 ApriL 12. — Rice with Figs. Wash clean i cupful of pulled figs; then cover with lyi cupfuls of cold water; bring slowly to a boil, and cook gently until tender. Turn into a colander, drain and chop fine. Soften I tablespoonful of gelatine in the same quantity of cold water, then dissolve in I cupful of hot fig syrup. Mix the chopped figs with 2 cupfuls of boiled rice, add the syrup and gelatine, and pack all into a but- tered mold. When cold, unmold and serve with cream. 13. — Deviled Corned Beef. From cold corned beef cut thick slices. Mix together i tablespoonful of fiour, 2 table- spoonfuls of mustard, i teaspoonful of salt,

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