1 to 2 1/2 lbs. chicken
2 c. onion, chopped
1 bell pepper, chopped
1 c. celery, chopped

Cut chicken into serving pieces. In 4-quart iron pot fry chicken in enough oil to cover, cook a few pieces at a time until all is brown on both sides. Remove chicken, place chopped onion, bell pepper and celery in pot. Cook until slightly brown, stirring frequently. Put chicken back in pot and salt and pepper to taste. Stir. Place lid on pot, cook slowly until chicken is tender. Add water as needed (a little at a time). Serve with hot fluffy rice. Variation: add tomato sauce, with chicken. Substitute shrimp with tomato sauce instead of chicken.