Chicken and Rice

Hungarian

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • lb. fat yellow chicken
  • Boiling water
  • ¼ cup chicken fat
  • 1 medium onion, chopped
  • 1 cup rice
  • Salt and paprika

Method

Dress, clean and cut chicken in pieces to serve. Salt and let stand several hours.

Heat fat in iron kettle, add onion, fry golden brown and set aside. Then fry chicken in the fat and when nicely browned, add paprika to taste and boiling water to cover and let simmer about 1 hour.

Soak rice in cold water, drain, add the fried onion and 1 teaspoon salt and gradually 3 cups of the chicken broth, more if necessary. When nearly done add the chicken and finish cooking in a slow oven ½ hour.