California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Chicken Chile

Boil a fat chicken in small amount water with garlic button, or slice of onion to flavor. When tender chop the meat in small pieces, heat some of the chicken fat skimmed from the liquor and cut from chicken, add flour, bit of onion, add one cup green chile pulp, two cups of water chicken was boiled in, salt; add chopped chicken, stew few minutes, serve on Spanish rice.