This is also a Spanish dish. Cut up a large fine fowl into pieces. Wipe them clean and dry, but do not wash them or lay them in water. Put into a broad sauce-pan, a tea-cup of sweet oil, and a bit of bread. Let it fry, (stirring it about with a wooden spoon,) and when the bread is browned take it out, ana throw it away. Then put in a sliced onion, and fry that; but take care not to let it burn or it will become bitter, and spoil the stew. Then put in the pieces of fowl, and let them brown for a quarter of an hour. Then transfer it to a stew-pan, adding a little bit of chili or red pepper minced small, and some chopped sweet herbs. Also half a dozen large tomatas quartered; and two tea-cups of boiled rice. Add a little salt, and stir the whole well together, having poured on sufficient hot broth to cover it. Place it over the fire, and when it has come to a hard boil, put the lid on the pan and set it aside to simmer till the whole is completely cooked, and the gravy very thick. About ten minutes before the stew goes to table, take off the lid of the stew-pan, lest the steam should condense on it and clod the rice, or render it watery. Serve it up un-covered.
In Spanish countries this is a common luncheon or supper for working people. Take onions, cucumbers, and a small chili or red pepper. Peel them, chop them fine, and mix them with plenty of bread crumbs, and a little salt. Mix equal quantities of vinegar and water, and add an ample portion of sweet oil. Put the whole into a pipkin, and stir it well. Set it on hot coals, and simmer it till well cooked. Eat slices of bread with it.
In summer it is usual to serve up this mixture in a large bowl without any cooking.