Fowls Stewed with Rice and Chorisa

Ingredients

• 1 fowl
• water or gravy
• 0.5 pound rice
• 1 pound chorisa
• pinch saffron
• white pepper
• salt

Instructions

1. Boil a fowl in sufficient water or gravy to cover it. After ten minutes of boiling, skim off the fat. Add half a pound of rice and one pound of chorisa cut into about four pieces. Season with a little white pepper, salt, and a pinch of saffron for color. Stew until the rice is thoroughly tender. When served, there should be no gravy remaining, but the rice ought to be perfectly moist.