1 whole chicken, cut up
3 celery stalks
1/2 c. chopped onion
1/2 c. bell pepper, chopped
1 garlic clove, crushed
1/3 c. sherry wine
1/3 c. pineapple juice
1/3 c. mustard
1 sm. bottle Spanish olives
1 sm. bottle capers
1 sm. bottle pearl onions
1 cube butter
1 can Vienna sausage
1 c. ketchup
1/2 tsp. onion salt
Dash of pepper
Dash of curry
Dash of thyme
Dash of oregano
1 can peas and carrots
2 c. rice, long grain
1/3 c. saffola oil
1/2 tsp. onion salt
3 c. water

Put chicken in a deep pot. Add cut up celery, onions, pepper, garlic, wine, pineapple juice, mustard, curry, onion salt, black pepper, thyme and oregano. Mix all and cook for about 40 minutes. Once it is all cooked take chicken pieces out and shred, place in big bowl. Put oil in a big pan. Add rice and onion salt.

Fry for about 6 minutes, don't let get brown. Add water, let it boil for about 10 minutes, then cover and lower heat. Simmer. When rice is soft but not mushie, add chicken, olives, capers, onions, peas, carrots and sausage (cut up). Mix all and add butter until it melts, add ketchup and mix all. Serve with salad.