1931 Cuban Cookery by Blanche Z de Baralt

64

ARROZ )CON (POLLO. (Rice with chicken)

This is one of the first dishes offered to foreigners on arriving in Havana and it is invariably relished. A decade or so ago there was a famous restaurant at the Chorrera, at the end of Vedado, on the Almendares river · where, in a picturesque setting, in the shadow of the old fort, Rice and Chicken was cool1:.ed to perfection. One could go for a row on th'e river while the rice was being prepared. The " M adama,, who kept the place retired eventually with a round fortune. Behold the recipe: • 1 plump, tender chicken 4.Jx,.;:;f"-j 1...r,_.J. 1 lb. best Valencia rice P - 4 good sized tomatoes or · Yz can

1 green sweet pepper 1 onion, • 2kernel garlic 1 pin ch Spanish saffro bay leaf, 2 cloves , sal ~>..J

a pepper to

taste l tablespoonful good lard 2 tablespoonfuls olive oil winegla ssful Sherry 1 small can Spanish pimentos 1,4 can e xtra fi.ne peti ts pois lf,i can artichokes. I • J ~JQ t ~