CHILE CHICKEN
Boil a chicken until tender. When cold, cut into small pieces. Wash and dry a cupful of rice, put in hot olive-oil and fry for a few moments; add a peeled tomato, an onion cut fine, salt and chile peppers or powder. Put in the chicken and some of the broth, and cook until the rice is tender.
GALLINA
CON GARBANZOS
Put the giblets of a chicken with a sliced onion, a little parsley and grated lemon-peel in a frying-pan with fresh lard or olive-oil, and fry slowly. Cut up a chicken, slice some ham or bacon, put these in with the giblets and fry brown. In a separate stew-pan put a little of the strained gravy, salt, chile pepper, a teaspoonful of olive-oil and one of tarragon vinegar. Add the browned fowl, also the giblets chopped fine, some chopped onion and parsley; last, put in a quart of green peas and cook until the peas are done. Serve with the peas in the center and the chicken piled about.