355. Arroz Y Pollo A La Valenciana - Spanish

Soak a cup of rice overnight, then drain and dry. Heat a large spoon of sweet oil, or lard, in a frying pan and cook in it three slices of ham (cut up), the rice, a large onion (chopped), an inch of garlic sausage (minced), a chopped sweet pepper (without seeds), and a teaspoon of salt. When nicely browned cover with boiling water; add a young chicken (disjointed), a piece of loin of pork (cut up), two sweet peppers, a few string beans, peas, or artichokes (cut up). Put on a lid and simmer until tender; then steam for a few moments before serving.

356. Chicken Bourgeoise

Cut a large frying chicken into eight parts. Dust with salt and pepper and dredge with flour. Fry in olive oil and butter, mixed, until brown, then transfer to another pan and bake for fifteen minutes. Sprinkle with chopped onion and cook five minutes more. Fry in the hot oil a pint of diced potatoes mixed with a chopped onion, salt and pepper. When brown arrange on a hot platter around the chicken.

357. Chicken Cassoulet - Old French

Soak a pint of small white beans in water for twenty-four hours. Three hours before dinner drain and put them into a large casserole with a pound of sliced salt pork, a tablespoon of tomato conserve, half a chopped onion, a kitchen bouquet, salt and pepper, and cover with cold water. Disjoint a roasting chicken and brown the pieces in a large spoonful of lard with three chopped onions and a shallot. Transfer to the casserole and make a sauce by adding a dessertspoon of flour and half a cup of water to the hot lard. Pour over the chicken, cover tightly, and cook in a moderate oven until chicken and beans are tender.

358. Chicken - Guatemalan

Make a stuffing as follows: Chop a pound of fresh boiled pork fine. Fry a chopped onion, a bit of garlic and a large tomato in a tablespoon of color (No. 119). Season with salt, pepper, nutmeg and cinnamon and add the pork, three tablespoons of chopped pickles, two dozen raisins and chopped almonds. Mix well and stuff the chicken; then smear its breast with butter and bake in rather a slow oven, basting occasionally with soup stock, until tender, and a uniform brown.

359. Chicken - Hawaiian

Cut up a fat young fowl, cover well with water and stew until tender. Add a pint of boiled luau (the leaves of the taro), and simmer for five minutes. (Spinach, which has been boiled for five minutes and drained, is an excellent substitute). Prepare the cream of a cocoanut (No. 118) ; add it to the chicken, season with salt and paprika and heat thoroughly, without boiling. The gravy can be thickened with roux (No. 137), before adding the cream.

360. Chicken Curry - Hindustan

Cover a plump young fowl with water, boil until tender, strain and cut up. Use the broth for the curry sauce (No. 124) ; add the chicken to it and heat in a double boiler, being careful not to let it boil. Serve with rice, boiled dry, and chutney, sliced lemon, cocoanut, anchovies, thin slices of crisp bacon or ham and Bombay duck, baked quite crisp.