Chicken en Casserole

Ingredients

• Prepare fowl and separate at the joints.
• Melt one-third cup butter in frying-pan.
• brown one onion
• one green or red sweet-pepper
• one cup of rice
• three cups of hot white stock
• two cups of stewed tomatoes

Method

1. 1

   Brown chicken pieces in butter, then brown onion and pepper.

2. 2

   Add stock, tomatoes, and pre-cooked rice.

3. 3

   Mix well, season, and pour over chicken in casserole.

4. 4

   Cover and cook slowly until chicken is tender.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 60. The excerpt below is the record exactly as published.

Chicken en Casserole. Prepare fowl and separate at the joints. Sprinkle with salt and pepper, and roll in flour. Melt one-third cup butter in frying-pan. In this browTi the pieces of fowl, removing them as they brown to the casserole. Then, in the butter in the frying-pan, brown one onion, one green or red sweet-pepper and a little ham, all minced fine. Add to this three cups of hot white stock or boiling water, two cups of stewed, tomatoes, with one cup of rice

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