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Spanish Chicken Stew

A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.

A historical recipe

California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut up tender chicken, salt and flour, brown in small amount of olive oil.
  2. Keep hot.
  3. Add tablespoon butter to oil left in frying pan;
  4. add one-half cup onions, one small clove of garlic, tablespoon parsley, two tablespoons flour;
  5. brown all together and add two cups tomatoes, two tablespoons chile pulp and one teaspoon sugar;
  6. cook until thick;
  7. pour over chicken;
  8. garnish with buttered toast and green peas.