Cut a good fowl into pieces. Wipe it dry, but do not put it into water. Take a saucepan, put in a wineglassful of olive oil, and add two cloves of garlic. Be careful that it does not burn; for if it does, it will turn bitter. Stir the garlic until it is fried. Put in the chicken. Keep stirring it about while it fries, then add a little salt, and continue to stir. Whenever a sound of cracking is heard, stir it again. When the chicken is well browned, which will take from five to ten minutes, stirring constantly, put in chopped onions, three or four chopped red or green chillies, and stir about. If once the contents catch the pan, the dish is spoilt. Then add tomatoes divided into quarters, and parsley. Take three teacupfuls of well-washed rice and mix up well together. Then add hot stock, enough to cover over the whole. Let it boil once, then set aside to simmer till the rice becomes tender and done. The great art consists in having the rice turned out granular and separate, and not in a pudding state, which is sure to be the case if a cover is put over the dish, so that the steam is condensed. It should be served up in the casserole in which it is cooked. Bits of fish, sausage, and chicken livers may be added; also a little saffron.