Chicken with Peppers

Ingredients

• a fowl
• a dozen dry red peppers
• two good-sized onions
• half a cup of the chicken broth
• a large spoon of hot lard

Method

1. 1

   Cut up the chicken and cook it in hot water to cover.

2. 2

   Boil the peppers until tender, moisten with chicken broth, and sieve.

3. 3

   Fry sliced onions in hot lard until brown, then add the peppers and salted chicken.

4. 4

   Thicken the remaining broth, pour into the saucepan, and let simmer for 15-20 minutes.

5. 5

   Serve on a hot platter.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 74. The excerpt below is the record exactly as published.

a fowl, and put on to cook in hot water to cover it. Take a dozen dry red peppers, cut out the seed, and then jcut up and boil twenty minutes or half an hour till tender. When cooked moisten them with a little of the chicken broth and put through a sieve. In a saucepan in which you have a large spoon of hot lard slice two good-sized onions and let them fry. When brown add POULTRY AND GAME 133 the peppers, and the chicken, which you have salted in its cooking and wliich must be thoroughly cooked and tender, and also add half a cup of the chicken broth

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