Chicken Pilaf

Ingredients

• ¥% cup washed rice
• ¥ cup cold cooked chicken cut in dice
• 3 tablespoons butter
• 14 cup canned tomatoes
• Veal or Chicken Stock (p. 150)
• Salt and cayenne

Method

1. 1

   Cook rice in boiling salted water, drain, and pour over hot water to rinse thoroughly.

2. 2

   Melt butter in omelet pan and add rice.

3. 3

   Cook 3 minutes.

4. 4

   Add tomatoes, chicken, and enough stock to moisten.

5. 5

   Cook 5 minutes and season highly with salt and cayenne.

6. 6

   Add more butter if desired.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 158. The excerpt below is the record exactly as published.

CHICKEN PILAF ¥% cup washed rice ¥ cup cold cooked chicken cut in dice 3 tablespoons butter Veal or Chicken Stock (p. 150) highly 14 cup canned tomatoes seasoned Salt and cayenne

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