Spanish chicken
Chicken second courses
This is the 1940s American housewife's version of Paella; adapted from recipe by Mrs. E.W. Brockman, Jr., Chapel Hill, North Carolina (recipe found on 1940s Better Homes & Gardens Cook Book supplement page); The original recipe called for a 2 to 2 1/2 lb chicken. Four pounds is standard today, so you have two options a) make this with half a chicken, b) cook all the chicken and reserve half for recipes calling for cooked chicken. (I went with "b.")
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