Mexican Chicken

Ingredients

• 2 young chickens, cut in pieces
• 1 teaspoon salt
• Pepper
• 6 tablespoons butter
• 8 canned pimientos, rubbed through sieve
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons flour

Method

1. 1

   Season chickens with salt and pepper.

2. 2

   Sauté in 3 tablespoons butter.

3. 3

   Add 1 teaspoon salt, onion, garlic, pimientos, and boiling water to cover.

4. 4

   Cook until chicken is tender.

5. 5

   Remove to serving dish and thicken sauce with remaining butter and flour cooked together.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 144. The excerpt below is the record exactly as published.

MEXICAN CHICKEN 2 young chickens, cut in pieces for serving 1 teaspoon salt Pepper 6 tablespoons butter 8 canned pimientos, rubbed through sieve 1 onion, finely chopped 2 cloves garlic, finely chopped 3 tablespoons flour

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