8 pieces chicken parts
celery tops
1 Tbsp dried onion
1 bay leaf 
1 clove garlic
2 cups water

Simmer above ingredients until chicken is tender. Remove chicken from bone and set aside. Strain broth and reserve.

Sauté the following five items in the oil.

1/2 lb ham chunks
1 large onion, chopped
1 clove garlic, chopped
1 medium green pepper, chopped
1/2 cup celery, chopped
1 Tbsp coconut oil

Add remaining ingredients, including rice, and simmer 20 minutes.

1/2 cup tomato puree
1 1/2 cups chicken broth.
1 can mushrooms
1/2 tsp thyme
1/2 tsp chili powder
Dash cayenne pepper
1/2 cup rice

Add chicken and simmer until rice is done and liquid is absorbed (about 30 minutes).

Serve with tossed green salad and fruit for dessert.

Yield: 6 servings.

Traditional jambalaya is made with shrimp instead of chicken. Skip the first step and add cleaned, cooked shrimp in place of chicken. For a special taste treat and crunchiness make jambalaya with brown rice that has previously been soaked for at least 7 hours, cooking an additional 30 minutes, or until rice is tender.

Mexicale Chicken

 4 chicken legs or thighs
 2 tsp coconut oil
1/2 tsp chili powder
1/4 tsp oregano
To taste salt & pepper

Brown chicken in fry pan. Sprinkle seasoning generously on chicken as it browns

Add next three ingredients, cover, and simmer 45 minutes or until tender

1 med onion, sliced
6 stuffed olives, sliced
1/2 cup water

Sprinkle with 2 Tbsp chopped walnuts.

(Optional) Remove chicken to bowl and separate from bones.
Thicken the pan juices with 1 Tbsp flour blended into 1/4 cup cold water.

Serve with cooked green vegetable and fruit salad (Green and Gold Salad is a delightful contrast).

Yield: 4 servings

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5 chicken breasts
1/4 cup Soy sauce

Combine chicken and soy sauce in shallow bowl. Set aside.

1 Tbsp coconut oil
1/2 cup rice
1 large garlic clove, minced

Sauté rice and garlic in oil in 10" skillet.

2 1/4 cup chicken broth
2 Tbsp peanut butter
1/4 tsp cayenne pepper

Stir in broth, peanut butter, and cayenne pepper. Bring to a boil and stir until peanut butter is melted.

Place chicken & soy sauce over rice mixture. Reduce heat, cover and simmer 20 minutes, or until chicken is tender.

1 1/2 cup pea pods, cut in half if large
1 Tbsp fresh ginger, chopped fine
1 small sweet red pepper, cut in short thin strips
2 Tbsp peanut halves

Stir in pea pods and ginger and heat to simmer. Stir in pepper strips. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes.

Sprinkle with peanuts, if desired.

Yields 5 servings.

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