Pollo con Arroz (Chicken and Rice)

Ingredients

• a fowl
• a wineglass of the best olive oil
• two teacupfuls of rice
• four tomatoes
• salt
• chopped parsley

Method

1. 1

   Cut the chicken into joints, wipe dry, and trim neatly.

2. 2

   Heat olive oil in a stewpan, add chicken, stir and sprinkle with salt.

3. 3

   When golden brown, add chopped onions and red chillies, and fry together.

4. 4

   Mix in tomatoes and washed rice, pour in a small quantity of broth, and stew until rice is cooked and broth is dried up.

5. 5

   Serve in a deep dish without a cover.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

salt. If not moist enough, add a little more cream. Butter a plain mould, fill it with the rice and chicken, tie a pudding cloth 8 DRESSED GAME AND closely over, and put the mould into a stewpan of hot water to boil for an hour. The water should only reach about three-quarters up the mould. When done, turn it out and serve a good white mushroom sauce round it. Chicken and Rice. Polio con Arroz (Spanish Recipe). Cut a fowl into joints, wipe quite dry, and trim neatly. Put a wineglass of the best olive oil in a stewpan, let it get hot. Put in the chicken, stir and turn the joints and sprinkle with salt. When the chicken is a golden brown add some chopped onions, one or two red chillies, and fry all together. Meanwhile have ready four tomatoes cut in quar- ters, and two teacupfuls of rice well washed. Mix these with the chicken and pour in a very small qnantity of broth and stew till the rice is cooked and the broth dried up. Sprinkle a little chopped parsley

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