1 fryer chicken, cut up
1/4 c. oil
2/3 c. long grain rice
1 med. onion, diced
1 garlic clove, minced
1 c. fresh peas or green beans, pre-cooked
1 med. green pepper, diced
1 (15 1/2 oz.) can whole tomatoes
1 sm. can shrimp
1/2 tsp. salt
1/8 tsp. pepper

In a heavy iron skillet fry chicken in oil until well browned. Remove from skillet to warm place. Put giblets in 2 cups water to simmer. Put dry rice into skillet over low heat, stirring often, until nicely brown. Add onions midway. When rice is browned and onions transparent, dump into skillet the tomatoes, garlic, peas, salt and pepper, and enough giblet broth to keep rice from sticking. Stir well. After 10 minutes, add the green pepper and lay pieces of chicken on top. Cover tightly. Cook 30 minutes. Watch that rice does not stick. Add more giblet broth as necessary. Add the shrimp and cook 10 minutes. To serve, dump into large platter.