dinnerdairy-freenut-free
Chicken Stew (Spanish Style)
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
- one good size chicken
- two tablespoons of the best olive oil
- one onion, chopped fine
- one clove garlic
- season with salt
- pepper
- enough flour to brown
- one can tomatoes
- a little sugar to taste
Method
Cut chicken into pieces.
Heat olive oil in a deep saucepan, fry onion and garlic, season, and add flour.
Add tomatoes and simmer until done.
Nutrition per serving
423Calories
34 gProtein
12 gCarbs
26 gFat
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 3. The excerpt below is the record exactly as published.
CHICKEN STEW (SPANISH STYLE.) Mrs. B. Maguire, No. 506% West First street, Los AngeJes — Cut in pieces one good size chicken; have a deep sauce pan hot with two tablespoons of the best olive oil. Fry together one onion, chopped fine, one clove garlic, season with salt, pepper, enough flour to brown; add one can tomatoes with a little sugar to taste
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