Chicken with Peas
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- onion
- jamón (cured ham)
- peas
- young chickens
- manteca de cerdo (pork lard)
Instructions
- Fry the onion, jamón (cured ham), and pre-cooked peas together in a pan.
- Separately, brown young, tender chickens well in pork lard. Combine the two preparations. Cover tightly with brown paper so steam does not make the chickens watery, and finish cooking over a gentle flame.