Chicken Chile

Ingredients

• a fat chicken
• garlic button
• slice of onion
• one cup green chile pulp
• two cups of water chicken was boiled in
• salt

Method

1. 1

   Boil a fat chicken in a small amount of water with garlic or onion to flavor.

2. 2

   When tender, chop the meat into small pieces.

3. 3

   Heat some of the chicken fat skimmed from the liquor, add flour and onion, then add green chile pulp, water, salt, and chopped chicken.

4. 4

   Stew for a few minutes and serve on Spanish rice.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 5. The excerpt below is the record exactly as published.

Chicken Chile Boil a fat cliicken in small amount water with garlic button, or slice of onion to flavor. When tender chop the meat in small pieces, heat some of the chicken fat skimmed from the liquor and cut from chicken, add flour, bit of onion, add one cup green chile pulp, two cups of water chicken was boiled in, salt; add chopped chicken, stew few minutes, serve on Spanish rice. Chile Con Carne Cook beef, veal or chicken with parsley, car- rots, celery, onions, bay leaf. Let it cook very slowly until tender, then cut meat into small pieces, strain the juice, add to every pint one- half cup chile pulp and one cup of cooked and mashed frijoles, add tablespoon butter or lard, then meat, and if too hot add cup tomatoes, cook few minutes loni>'er. (^8 MEXICAN-SPANISH RECIPES ./--^ Tamales Chop one pound of beef, pork or chicken, add a little chopped tallow or one tablespoonful of lard and a little salt; fry in a pan until tender; chop again verj^ fine; return to pan; add a lit- tle warm water and pulp of two red chiles; stir and fr}^ few minutes. Add to one quart of corn- meal two tablespoonfuls of salt, two tablespoon- fuls of lard, and l)oiling water to make a thick dough. Cut off about one inch of corn husk stalk ends and soak in hot water ten minutes ; dry and rub over with hot lard. Put a layer of dough on the husk about four inches long, one and one-half inches wide and one-fourth inch thick; along the center spread two teaspoonfuls of the of the pre- pared meat; roll and fold the small end of the husk; place them folded end down in a strainer over hot water. Cover and steam several hours. Serve hot. Tamales Chicken Tamales Soak some trimmed corn husk (bought in Mexican stores) for several hours in cold water, then boil until soft, remove; dry on cloth, and rub with lard. Cut up a fat chicken

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