Chicken Gombo

Ingredients

• two chickens
• half a cupful of salt-pork fat
• a large onion
• a quart of okra
• five sliced tomatoes
• two sprigs of parsley
• a pint and a half of boiling water
• half a teaspoonful of seasoning

Method

1. 1

   Cut chickens into pieces and fry in salt-pork fat until brown.

2. 2

   Remove chicken and place in a large stew-pan.

3. 3

   Fry sliced onion in the remaining fat for ten minutes, then add okra, tomatoes, and parsley.

4. 4

   Fry for half an hour, then add to chicken.

5. 5

   Pour boiling water over and season.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 63. The excerpt below is the record exactly as published.

Chicken Gombo. Cut two chickens into handsome pieces, and fry until a delicate brown in half a cupful of salt-pork fat, ob- tained by frying half a pound of salt pork slowly. When the chicken is cooked, take it up and put it into a large stew-pan. Into the fat in which the meat was fried put a large onion, cut into thin slices, and fry slowly for ten minutes ; then add a quart of okra, cut fine, five sliced tomatoes, and two sprigs of parsley. Fry all these in- gredients rather slowly for half an hour ; then add them to the fried chicken. Pour into the dish a pint and a half of boiling water

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