Galinhageinada com Arroz (Stewed Chicken and Rice)

Ingredients

• a fowl
• salt
• half a breakfast-cupful of rice
• half a teacupful of pistachios
• the same quantity of well-washed currants
• a small quantity of powdered cinnamon
• a couple of roughly chopped apricots
• a lump of butter

Method

1. 1

   Pluck and draw the fowl, rub with salt, and leave for a few minutes.

2. 2

   Chop heart, liver, and gizzard, fry with butter.

3. 3

   Wash rice, add to liver mixture with pistachios, currants, salt, pepper, cinnamon, and apricots.

4. 4

   Stir until moisture is absorbed and rice is partly soft.

5. 5

   Stuff the fowl, fry until browned, moisten with chicken broth, and keep boiling gently until tender.

6. 6

   Serve with rice cooked in brown stock.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 40. The excerpt below is the record exactly as published.

Galinhageinada com Arroz. (Stewed Chicken and Rice.) Pluck and draw a fowl, rub it well with salt, and leave it for a few minutes. Wash the heart, liver, and gizzard of the bird, finely chop them, and put them in a frying- pan with a lump of butter. Wash half a breakfast- cupful of rice, put it in with the liver mixture and half a teacupful of pistachios, the same quantity of well- washed currants, salt and pepper, and a small quantity of powdered cinnamon to taste, and a couple of roughly chopped apricots

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