Chicken Portola

Ingredients

• Take a fresh cocoanut
• three tablespoonfuls of chopped cocoanut meat
• two ears of fresh, green corn
• four tablespoonfuls of olive oil
• a tablespoonful of diced bacon
• one chopped green pepper
• half a dozen tomat(K)es stewed
• one clove of garlic
• one spring chicken cut in four pieces

Method

1. 1

   Cut off the top of the cocoanut and remove nearly all the meat.

2. 2

   Mix chopped cocoanut meat, corn, sliced onions, olive oil, diced bacon, green pepper, stewed tomatoes, and garlic in a pan until thickened.

3. 3

   Strain this mixture into the cocoanut shell and add the chicken pieces.

4. 4

   Cover with the cocoanut top and seal with paste.

5. 5

   Place in a pan with water and bake in a heated oven for one hour, basting frequently.

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 20. The excerpt below is the record exactly as published.

Chicken Portola. That is my own idea. It is the most delicious way chicken was ever cooked." This is the recipe as Coppa gave it to us, his little wife standing at his side and giving, now and then, a suggestion as Coppa's memory halted : /MjuM/rv Take a fresh cocoanut and cut off the POHTOI A ''' •'t'"i"^''"fi nearly all of the meat. Put \I \('()PP\ together three tablespoonfuls of chopped cocoanut meat and two ears of fresh, green corn, taken from the cob. Slice two onions into four tablespoon- fuls of olive oil, together with a tablespoonful of diced bacon fried in olive oil, add one chopped green pepper, half a dozen toniat(K's stewed with salt and pepper, one clove of garlic, and cook all together until it thickens. Strain this into the corn and 38 SAN FRANCISCO cocoanut and add one spring chicken cut in four pieces

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