Evening Republican, Volume 17, Number 52, Rensselaer, Jasper County, 1 March 1913 — Cuban Stewed Chicken. [ARTICLE]

Cuban Stewed Chicken.

Put in a stewpan half a cupful of pure olive oil, one chopped onion and a bruised clove of garlic. Cook until they begin to turn brown, when the chicken, divided as for fricassee, and a quarter of a pound of diced bacon should be added. When the chicken has cooked to a delicate brown add a half dozen tomatoes, a bay leaf, a couple of cloves and a green pepper seeded and cut fine. Cover and cook slowly for half an hour. Add one pint of boiling water and one cup of well washed rice, salt and pepper to taste. Cook until the rice has absorbed all the liquid, then place back on the stove and let the rice steam for twenty minutes longer.