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Mexican Chicken

Mexican Chicken

For some reason, I have totally been craving Mexican food. I have been going to an exercise class that sometimes plays Hispanic-style music and all I can think about is chips and salsa!!! So, I thought it would be interesting to see of women of the 1940′s cooked “ethnic” foods. I know spaghetti was common (Italian) and our French dressing, but I wasn’t thinking I would be successful…but I WAS! Well….

I found this recipe:

I really was surprised. However, these ingredients are not what would appease our modern “Mexican” food definitions. Fairly simple…but no tomatoes, tomatillos or cilantro! But there are pimentos. I guess I attributed pimentos with Spanish cooking, but I guess both are related. I could not find whole pimentos, so I bought 2 large sized jars of sliced pimentos. I bet you could use roasted red peppers if you wanted to. I am even wondering what the definition of each were in the 40′s??? Could they be the same?

1940′s Mexican Chicken

Ingredients:

  • 2 whole chickens (2-3 lbs), cut in pieces (2 breast, 2 thighs, 2 wings, and 2 drumsticks)
  • salt and pepper
  • 6 T. butter, divided
  • 2 large jars diced or sliced pimentos, rubbed through a sieve**
  • 1 onion, finely chopped
  • 2 cloves garlic
  • 3 T. flour

Directions:

  1. Season the chicken (I left the skin on, you could take it off) with salt and pepper. 
  2. Saute in 3 T. butter until browned on both sides. 
  3. Take out when browned.
  4. To the pan, add 1 t. salt, onion, garlic, pimentos**, and saute about 5 minutes.
  5. Add chicken back in and pour boiling water to halfway up the chicken pieces.
  6. Cover and cook on low 45- 1 hour.
  7. While cooking, mix 3 T soft butter and 3 T flour in a bowl until it looks like raw cookie dough.
  8. When chicken is done, take out chicken and add butter mixture slowly to sauce.
  9. Whisk in well, and bring to a bubble.
  10. The sauce will still be thin, but if you like thick sauce, boil longer.

Add chicken back to warm and serve! Ole!?

A good friend of mine, was kind enough to be my guinea pigs for this recipe. This is what she said (names have been changed).

That was so delicious!  ALL of my kids really liked it!

Jason, who is normally my picky eater, ate it all up and pronounced it very good. He was a little worried about eating right off of the bones.  And he asked me what the red things were.  It was funny, I guess I don’t make very many things.  All my family ever gets is the chicken breast out of the bag- you know, the pre-frozen kind.  Kelsey, Jacob and Mikey loved theirs too.  After their chicken was gone they had seconds on rice with the sauce. I should have photographed the sauce on the rice.  It tasted very good that way.  Bart was too mad at me to try anything.  I made him turn off a movie.  So I can’t give you a 3 year old’s review.  As for me, I ate way too much.  Don’t tell me about the calorie count.  It was all delicious!
So there you go!  A REAL family liked it. I hope you try it too!!
**I could not get the pimentos to go through a sieve! I tried and all I got was juice. So, I chopped them and chopped them some more. If you can get them through a sieve, let me know how it turns out!
I just thought this was so pretty all in the pan. Crispy skin, YUM!

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