Chicken Jambalaya

• 1 (3 lb.) fryer
• salt to taste
• pepper (black and red)
• flour
• 3 Tbsp. fat
• 3 large onions, chopped
• 5 ribs celery, chopped
• 2 cloves garlic, chopped
• 1/4 bell pepper, chopped
• 2 c. rice, washed
• 2 1/2 c. water
• 2 tsp. salt

1. Cut chicken into serving pieces.
2. Season well with salt, black and red pepper.
3. Coat with flour.
4. Melt fat in an iron skillet or heavy aluminum pot.
5. Fry chicken until brown, then remove from skillet.
6. To the fat, add onions, celery, garlic and bell peppers; cook until wilted.
7. Put the chicken back in the skillet and cover. Cook slowly until chicken is tender (about 30 minutes).
8. Add rice to chicken; stir thoroughly for 2 to 3 minutes.
9. Add salt and cook slowly for 30 minutes, until rice is cooked.

fryer, salt, pepper, flour, fat, onions, celery, garlic, bell pepper, rice, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769954 (may not work)