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Show SPANISH FRICASSEE OF CHICKEN ! BY BERTHA EE SHAPLEIGH Ol Columbia 1 nlverslty 1 chicken or young fowl, cut In pieces for scrlng, y cup bacon dice or ii cup olive oil. 2 teaspoons salt 2 teaspoons paprika. 1 onion, medium sized. 1 clove garlic. 1 gn 11 pepper. 2 cups tomatoes. 2 quarts water. 1 cup rice (well washed.) Sprinkle the pieces of chicken with the paprika and fry In the bacon fat or oil until nicely brown, d In remaining re-maining fat. fry the onion, thlnft sliced; the garli . finely cut; the green pepper, cut In strips, and the rico. When rice is yellow, place all with the chicken in a kettle add n iter and tomato and cook slowly until chicken 1? tender and rice Is iofl In serving, turn rlee on to plattoi and on It lay the pieces of chicken. The rice will take up the liquid lea-iug lea-iug just enough to make It moist The quantities of salt anl pi ppex may not be sufficient. Always season more to tosto. nrv |