Fowl—“Pollo con arroz” Fowl with Rice, a Spanish Dish. (Mrs. Ford.)
Cut a good fowl in joints, wipe it clean but do not put it in water. Take a saucepan, throw in a wineglassful of the best salad oil; heat the oil gradually, and when hot put in a bit of crumb of bread; let it fry, stirring it about with a wooden spoon. When the bread is browned take it out and throw it away.
Put in one clove of garlic (taking the greatest care it does not burn, for if it should burn it turns bitter), stir the garlic well till it is fried, then put in the chicken and keep stirring the joints of chicken about till fried, then put in a little salt and stir again; whenever a sound of crackling is heard stir it well again, doubly carefully.
When the chicken is lightly browned, which will take from 5 to 10 minutes, stirring constantly, put in a chopped Portugal onion, previously blanched, 3 finely chopped green chillies, but do not leave off stirring for one moment, for the dish is quite spoiled if the contents catch, even for a second.
Then add tomatoes scalded and passed through a sieve to get rid of skins and seeds, and 2 or 3 teacupfuls of rice washed 3 times in 3 separate cold waters.
Mix all well together, add enough hot stock to cover the whole, let it boil once, and then set it aside to simmer till the rice is tender and done.
The great art is to turn out the rice separate and granulated, not in a pudding state, which is sure to be the case, if by the pan being covered the steam is condensed on the dish.
The fowls thus dressed are eaten with hot ham and salad.