Chicken Poulou
From Our favorite recipes (Stake Relief Society, 1954), 1954
Chicken added to rice helps. About 2 cups cut in big pieces.
Presented as published in 1954. 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
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 8. The excerpt below is the record exactly as published.
CHICKEN POULOU (From the near East) saute 3 c. chopped onions in i: c. butter or margarine in frying pan. When onions are tender, add 1 lb. raw rice, thoroughly rinsed and drained. Let mixture simmer over moderate neat until rice is evenly brown; then add from 2 to 2s c. chicken bouillon and salt to taste. Cover with tight lid and bake in 350° oven for 35-40 minutes. While rice is baking saute in i lb. butter or marg. 1/3 c. blanched slivered almonds, 1/3 c. raisins, 3c. chopped onion. Add 3 or 4 cinnamon sticks, several elchi (cardamon) seeds and a bay leaf or two
Cook this with the app: pantry check, scaling, and the assistant.