Chicken Ghimbo

Ingredients

• two chickens in pieces
• half a cupful of salt pork fat
• a large onion cut in thin slices
• one quart of okra
• five sliced tomatoes
• two sprigs of parsley
• a pint and a half of boiling water
• one-half teaspoonful of pepper
• two scant tablespoonfuls of salt
• a cupful of cream
• one cup of boiled rice

Method

1. 1

   Fry the chicken until brown in salt pork fat.

2. 2

   Remove and place in a stewpan.

3. 3

   Fry onion, okra, tomatoes, and parsley in the fat for half an hour, then add to the chicken.

4. 4

   Pour in boiling water, season, and stew slowly for two hours.

5. 5

   Add cream and rice, taste for seasoning, boil up once, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 102. The excerpt below is the record exactly as published.

Ohioken Ghimbo OxTT two chickens in pieces and f ry until a delicate brown in half a cupf ul of salt pork f at, — obtained by f rying half a pound of salt pork slowly. When the chicken is cooked, take it up and put it into a large stewpan. Into the fat in which the chicken was fried put a large onion cut in thin slices and f ry slowly f or ten minutes. Then add one quart of okra, cut fine, five sliced tomatoes, and two sprigs of parsley. Fry ali these ingredients rather slowly for one-half an hour, then add them to the fried chicken. Pour into the dish a pint and a half of boiling water and season with one-half teaspoonful of pepper and two scant tablespoonfuls of salt. Stew slowly for two hours. Then add a cupful of cream and one cup of boiled rice

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