Dubuque Telegraph Herald, Dubuque, Iowa June 28, 1920, page 4
Chicken, Cuban Style â Single the chicken and then cut as for fricasseeing. Wash and place in a saucepan and add two quarts of water, three onions, the well cleaned root of the celery stalk.
Bring to a boil and cook slowly until tender. Let the chicken cool in the liquid and when cool remove the breast and divide the meat into four fillets. Wash one-half cup of rice in plenty of water and then place two and one-half cups of boiling water in a saucepan and add two onions, chopped fine, one green pepper, chopped fine, and then well-washed rice. Cook slowly until the rice is tender and the water is absorbed. Season and then make two and one-half cups of brown gravy, using the chicken stock.
Place the cooked rice in a casserole and lay the fillets of the breast of chicken on the rice. Pour the gravy over it and then place in a hot oven for twenty minutes. This amount will serve four people, and add the two wings for a fifth portion.
Recipes of Yesteryear 