Chicken Pilau, Turkish Style

Chicken stewed in broth and tomato sauce and mushrooms, seasoned with saffron and parmesan.

Take a chicken weighing two pounds, singe and draw, wipe it well, and cut it into twelve pieces of equal size. Put these into a stewpan with one ounce of butter, and brown; add one chopped onion and one chopped green pepper, and cook for six minutes, stirring lightly with a wooden spoon. Moisten with a pint of rich chicken broth and one gill of tomato sauce, and add two ounces of dried mushrooms that have been soaking in water for several hours, or twelve canned mushrooms, and season with salt and pepper, and half a teaspoonful of diluted saffron. When incorporated add half a pint of well-washed uncooked rice and three tablespoonfuls of grated Parmesan cheese. Cook for twenty minutes more, and serve.