4 tbsp. of cocnut oil
2 cloves of garlic
1/4 white onion
4-5 carrots (peeled)
5 - 8 chicken thighs
1/2 jalapeno pepper
6 stalks of celery
3/4 cup of large diced pineapple
1/2 large red pepper
1 medium size zucchini
10 medium size mushrooms
1/16th - 1/8th tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. sage
1-3 cups rice (brown or jasmine)

Add rice to pot, cover with approximately 1-inch of water. Set to high heat until rice boils.

Once boiling, reduce heat to a medium-low boil; cover.

On medium heat in a large frying pan, add coconut oil, white onion, garlic, jalapenos and carrots. Sauté, stirring only once or twice.

Once onions start to caramelize, stir vegetables once more, then add whole chicken thighs to pan, pushing aside vegetable to be sure the chicken has full contact with the heating surface. Do not stir.

Add all the spices to the dish, make sure you spread the spices evenly. Do not stir.

Prepare the pineapple (preferably fresh) and celery. When chicken is 3/4 the way cooked, flip all chicken thighs, making sure you don't stir the contents of the pan, and making sure the chicken has full contact with the bottom of the pan.

Cover contents with pineapple and celery. While waiting for chicken to fully cook, dice red peppers chop the mushrooms, and slice the zucchini. Once chicken is fully cooked, stir!

By this time, check your rice, if there is no visible water left in the pot, turn to a low simmer, keep covered. Add diced red pepper and zucchini, stirring minimally. Cover dish with mushrooms.

Reduce heat to medium-low. Simmer.

Once all other vegetables are cooked, stir in the mushrooms. Simmer for 2-10 minutes.

Enjoy!

Submitted by: Steven Daniels