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Chicken, Spanish Style
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Serve with lettuce and French dressing, French bread, and claret.
Presented as published in 1913. 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
Nutrition per serving
173Calories
4 gProtein
38 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein3.6 g
Carbohydrates38 g
Fiber1.1 g
Sugars0.8 g
Total Fat0.4 g
Saturated Fat8.5 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.1 g
Omega-30.4 g
Cholesterol0 mg
Sodium1760 mg
Potassium147 mg
Calcium24 mg
Iron2.1 mg
Magnesium18 mg
Phosphorus61 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate111 mcg
Choline4.6 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 36. The excerpt below is the record exactly as published.
Chicken, Spanish Style. Fry 1 bay leaf, 1 clove garlic, minced, and 1 red pepper in 1 cup olive oil. When these are done add 1 chicken, cut in pieces. When light brown, remove the chicken to sauce- pan, strain the oil over it, add Yi can tomatoes, 1 tablespoon salt, 1 level tablespoon Spanish saffron, and 3 cups water. Cook at least 21/2 hours, then add one cup rice
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