Chicken Portuguese

Ingredients

• two young chickens
• four ounces of butter
• a head of celery chopped
• two onions sliced
• three small carrots sliced
• two Chili peppers cut up
• halves of two bell peppers
• Season with salt
• cayenne
• thyme
• a few sweet herbs
• two large tomatoes sliced

Method

1. 1

   Truss chickens and lay on pork rind in a stew pan.

2. 2

   Add butter, celery, onions, carrots, chili peppers, and bell peppers.

3. 3

   Season and cook for forty minutes, moistening with stock.

4. 4

   Add tomatoes and cook for twenty minutes longer.

5. 5

   Serve chicken with sauce.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 9. The excerpt below is the record exactly as published.

Chicken Portuguese Truss two young chickens as though for roasting. Lay on the bottom of a large stew pan the rind of a piece of pork, and on this, place the chicken. Add four ounces of butter, a head of celery chopped, two onions sliced, three small carrots sliced, two Chili peppers cut up, and the halves of two bell peppers from which the seeds have been removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover and cook quickly for forty minutes, moistening from time to time with a spoonful of stock or gravy. Then add two large tomatoes sliced

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