Chicken Spanish

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 4 lbs. fat chicken
  • Salt, pepper and paprika
  • 1 Spanish onion, sliced
  • ¼ cup chicken fat or butter
  • 1 can tomatoes
  • 3 carrots, chopped fine
  • 1 celery root or stalk in small cubes
  • 1 green pepper, seeds removed
  • 1 can mushrooms
  • 1 can peas, drained


Dress, clean and cut the chicken in pieces to serve. Season with salt, pepper and paprika. Heat fat, add onion and brown, add chicken brown lightly, and let cook very slowly in covered casserole about one hour. Add tomato, carrots, celery and pepper, cover again and let cook until tender. Ten minutes before serving add the mushrooms and peas. Season to taste.

1 cup potato balls or cubes may be added, to the vegetables allowing time for cooking.

Or, if chicken is very young add all the vegetables at the start, place in oven in covered casserole and bake until tender, add ½ teaspoon curry powder and 10 minutes before serving add a few drops of Worcestershire sauce and 1 tablespoon of tarragon vinegar.