Pollo con Arroz—Argentina

Name: Pollo con Arroz—Argentina
Ingredients: Clean a fat fowl; stuff with a whole onion; stuck with four cloves; a handful of blanched chestnuts; Add a cup of well washed rice

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

Method

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 56. The excerpt below is the record exactly as published.

OLLO CON ARROZ— ARGENTINA Clean a fat fowl and stuff with a whole onion, stuck with four cloves, a handful of blanched chestnuts and a little chopped celery, parsley, a small pinch of oregena (sweet marjoram), salt and pepper. Cover well with hot water and boil until nearly tender. Add a cup of well washed rice

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