Chicken Picante—Peruvian

Name: Chicken Picante—Peruvian
Ingredients: Cut up a fowl in rather small pieces; add four medium-sized potatoes; fry two chopped onions in two tablespoons of lard; the pulp of six chile peppers; add two tablespoons of olive oil; a cupful of dairy cheese chopped

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1462Calories

57 gProtein

189 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1462 kcal

Protein57 g

Carbohydrates189 g

Fiber47 g

Sugars54 g

Total Fat60 g

Saturated Fat23 g

Monounsaturated Fat42 g

Polyunsaturated Fat15 g

Omega-30.2 g

Cholesterol153 mg

Sodium264 mg

Potassium5115 mg

Calcium145 mg

Iron14 mg

Magnesium278 mg

Phosphorus783 mg

Zinc5.3 mg

Copper1 mg

Manganese1.9 mg

Vitamin D1 mcg

Vitamin C159 mg

Vitamin A1654 mcg

Vitamin E4.5 mg

Vitamin K144 mcg

Vitamin B63.4 mg

Vitamin B120.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)28 mg

Folate161 mcg

Choline289 mg

Caffeine0 mg

Water596 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 55. The excerpt below is the record exactly as published.

CHICKEN PICANTE— PERUVIAN Cut up a fowl in rather small pieces and stew until nearly tender ; add four medium-sized potatoes, cut in halves, and boil twenty minutes more. Half an hour before serv- ing fry two chopped onions in two tablespoons of lard ; add the pulp of six chile peppers, prepared as in No. 116. Bring to a boil, add two tablespoons of olive oil and, when very hot, a cupful of dairy cheese chopped

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