Spanish Baked Chicken En Casserole

Ingredients

• Salt a tender chicken
• rub inside and out with onion
• butter
• one cup hot water
• one teaspoon oregano
• can mushrooms
• one dozen sliced olives
• two tablespoons green Spanish sauce
• one chopped pimiento
• two cups tomatoes
• one tablespoon butter
• tablespoon flour

Method

1. 1

   Rub chicken with onion, butter, and flour.

2. 2

   Place in a casserole with hot water, oregano, mushrooms, olives, green sauce, pimiento, tomatoes, butter, and flour.

3. 3

   Cover and cook until done, then add cream and cook longer.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 10. The excerpt below is the record exactly as published.

Spanish Baked Chicken En Casserole Salt a tender chicken, rul) inside and out with onion, butter and flour. Put in a large cas- serole. Pour in 'oottom one cup hot water, one teaspoon oregano; add can nmshroonis, stems and trimmings; one dozen sliced olives, two ta- blespoons green Spanish sauce, and one chopped 38 MEXICAN-SPANISH RECIPES pimiento, two cups tomatoes, one tablespoon butter and tablespoon flour

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