1931 Cuban Cookery by Blanche Z de Baralt

55

Arroz con polio should be cooked in an earthen vessel called cazuela, '.widely open at the top and rather shallow It is the classical utensil for this dish which is sent to the table right off the fire. Cut up the chicken and brown it quickly with the lard, then the chopped onion and garlic, keep stirring to prevent burning, add tomatoes, green pepper, saffron, bay le~£, cloves, pepper and salt. Let simmer for 5 or 10 minutes. Cover with water and let boil until 1 I Then·add the rice, previously washed ~ cook on a moderate hre until the water has been absorbed, then sprinkle over the top the Sherry and olive oil. Cover and allow to steam on very slow fire until done. A few minutes before serving cover the surJace of your dish with pimentos, petits pois and artichokes. Allow to heat and send to the table in the receptacle in which it has cooked. Rice can be prepared m practically the same manner using · duck, ham or fresh pork instead of chicle.en. the chicken is tender.