Spanish Chicken
From Two hundred tested recipes, 1920
Green or ripe sweet peppers may be added, or spaghetti used instead of rice.
Presented as published in 1920. 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 Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 7. The excerpt below is the record exactly as published.
SPANISH CHICKEN Cut chicken as for frying, cover well with boiling water and cook until thoroughly done; season with salt and pepper and a little onion if desired; when the chicken is nearly done add boiled rice and tomatoes which have stewed about Io minutes
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