Chicken Qumbo

Ingredients

• a three-pound chicken
• salt
• pepper
• flour
• one small onion
• three cups of sliced okra
• one red sweet-pepper
• two cups of tomatoes
• two and a half cups' boiling water
• three-fourths cup boiled rice

Method

1. 1

   Clean, dress, and cut up the chicken, season with salt, pepper, and flour.

2. 2

   Brown in salt-pork fat, then remove to a stewpan.

3. 3

   Fry onion, okra, and sweet pepper in the same fat for ten minutes.

4. 4

   Add this mixture to the chicken with tomatoes, boiling water, and salt.

5. 5

   Cook slowly until chicken is tender, then add boiled rice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 60. The excerpt below is the record exactly as published.

Chicken Qumbo, C'leatti, dress aud cut up a three-paund chicken, sea- son with salt, pepper and flour. Brown in salt-pork fat, and remove t^o stewpan ; fry in the same fat one small onion, three cups of sliced okra, one red sweet- pepper, onion and pepper cut very fine, and cook for ten minutes. Add this to the chicken in the stewpan with two cups of tomatoes, two and a half cups' boiling 'w^ater, salt to taste. Cook slowly until chicken is ten- der, and add three-fourths cup boiled rice

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