Chicken Jambalaya

• 3 lb. chicken pieces
• 1 tsp. salt
• 1 tsp. or more black and red pepper
• flour to coat chicken
• 3 Tbsp. corn oil
• 2 1/2 c. water
• 3 large onions, chopped
• 5 stalks celery, chopped
• 1/4 c. bell pepper, chopped
• 1 clove garlic, chopped
• 2 c. raw rice
• 1 (12 oz.) can beer
• 2 tsp. more salt

1. Season chicken with peppers and salt.
2. Coat with flour.
3. Brown in oil in large heavy pot.
4. Remove chicken.
5. Cook the 4 vegetables until soft.
6. Put chicken back in pot and cover.
7. Cook about 30 minutes.
8. Add rice and mix together 2 or 3 minutes.
9. Pour beer and water over and mix.
10. Add 2 teaspoons salt and cook slowly until rice is done.
11. Serves 6 to 8.

chicken pieces, salt, black, flour, corn oil, water, onions, stalks celery, bell pepper, clove garlic, rice, beer, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207091 (may not work)