Chicken Picante

Ingredients

• Cut up a chicken in small pieces
• Cover with water
• four medium-sized potatoes, cut in halves
• two tablespoonfuls of hot lard
• two tablespoonfuls of olive oil
• one cupful of cheese, cut in small pieces
• the pulp of six large, sweet red peppers

Method

1. 1

   Stew chicken until nearly tender, add potatoes and boil slowly.

2. 2

   Fry onions in hot lard, add red pepper pulp, cook for two minutes.

3. 3

   Add olive oil, then cheese, stir until melted, pour over chicken and potatoes, bring to a boil.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 17. The excerpt below is the record exactly as published.

CHICKEN PICANTE — Cut up a chicken in small pieces. Cover with water, and stew until nearly tender ; then add four medium-sized potatoes, cut in halves, and boil slowly. Half an hour before serving hry two sliced onions brown in two table- spoonfuls of hot lard ; add the pulp of six large, sweet red peppers (soaked overnight and pressed through a colander) ; cook for two minutes, then add two tablespoonfuls of olive oil, and when very hot add one cupful of cheese, cut in small pieces

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