Chicken Qumbo

Ingredients

• Dress, clean, and cut up a chicken
• Sprinkle with salt
• Sprinkle with pepper
• dredge with flour
• Fry one half finely chopped onion
• Add four cups sliced okra
• sprig of parsley
• one fourth red pepper finely chopped
• Add one and one half cups tomatoes
• three cups boiling water
• one and one half teaspoons salt
• add one cup boiled rice

Method

1. 1

   Dress, clean, and cut up the chicken.

2. 2

   Season with salt and pepper, dredge with flour, and sauté in pork fat.

3. 3

   Fry the onion in the remaining fat, then add okra, parsley, and red pepper, cooking slowly for fifteen minutes.

4. 4

   Add to the chicken along with tomatoes and boiling water.

5. 5

   Cook until chicken is tender, then add boiled rice.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 15. The excerpt below is the record exactly as published.

CHICKEN QUMBO. Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and saute in pork fat. Fry one half finely chopped onion in fat remaining in frying pan. Add four cups sliced okra, sprig of parsley, and one fourth red pepper finely chopped, and cook slowly fifteen minutes. Add to chicken, with one and one half cups tomatoes, three cups boiling water, and one and one half teaspoons salt. Cook slowly until chicken is tender, then add one cup boiled rice

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