Spanish Chicken Stew

Ingredients

• Cut up tender chicken
• salt
• and flour
• brown in small amount of olive oil
• Add tablespoon butter
• one-half cup onions
• one small clove of garlic
• tablespoon parsley
• two tablespoons flour
• two cups tomatoes
• two tablespoons chile pulp
• one teaspoon sugar

Method

1. 1

   Brown chicken in olive oil, keep hot.

2. 2

   Brown butter, onions, garlic, and parsley, then add flour, tomatoes, chile pulp, and sugar; cook until thick.

3. 3

   Pour over chicken and garnish with buttered toast and green peas.

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.

tablespoon parsley, teaspoon chili pow- der or pulp, salt, tablespoon Hour — all browned in two tablespoons lard. Add one-half can toma- toes; cook till thick; spread over meat hiyer, sprinkle with bread crumbs, bits of cheese and bake. Dainty when baked in individual dishes. Spanish Curry Hash Brown in two ta])lespoons butter, three table- spoons chopped onions, one cu]) ground meat, — one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, o]ie chojjped green swc^et pep])er, one-fourth tea- spoon curry ]30wder, one tablespoon flour; add cup of any meat stock ov hot water; salt to taste;- add one cups cooked rice ; alternate in layer with hash. Pour little ])utter over top and bake. Garnish with parsley and slices of hard cooked egg. Spanish Stewed Rabbit Cut and roll rabbit in meal and flour, salt and chile powder, fry nice brown, cover with Span- ish sauce, little hot water, add one-half cup rais- ins, stew ten minutes, garnish with toast and mint. MEXICAN-SPANISH RECIPES 87 Spanish Chicken Stew Cut up tender ehieken, salt and flour, ])r()\vn in small amount of olive oil. Keep hot. Add ta- blespoon butter to oil left in frying pan; add one- half cup onions, one small clove of garlic, ta- blespoon parsley, two tablespoons flour; bro^^'n all together and add two cups tomatoes, two ta- blespoons chile pulp and one teaspoon sugar

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