Evening Republican, Volume 19, Number 195, Rensselaer, Jasper County, 18 August 1915 — CHICKEN IN SPANISH STYLE [ARTICLE]

CHICKEN IN SPANISH STYLE

Variation From Accepted Method Which Is Familiar to the Housewives of America. It will be noticed that in Spanish cookery white onions, tomatoes and olive oil play a prominent part. Little butter is used for frying. If good olive oil is not obtainable they prefer a vegetable fat. This way of stewing a chicken is delicious and makes a pleasant variation from any American style. Put one large cooking spoonful of olive oil in a frying pan; cook in it until tender one large peeled and sliced onion and one tomato (or half a cupful of canned ones), and half a banana. Pour this boiling hot over the chicken in a stew pan. To a four-pound bird add one and a quarter quarts of boiling water, one tablespoonful of salt and an eighth of a saltspoonful of white pepper. When the meat is done stir in the thickening, cook and stir for two minutes and drop in one tablespoonful of minced parsley. You may require a little more salt and pepper; that is left to individual taste. Serve in a deep dish with the saiice poured around it. Sometimes half a cupful of rice is used (uncooked of course), then boiled in it for the last 20 minutes. In this case omit the thickening.