1 fryer, cut up or 6 to 8 chicken thighs
Salt
Pepper
Flour
Oil for frying
3 onions, chopped
3 to 4 stalks celery, sliced
1 to 2 cloves garlic, minced
1/4 green pepper, chopped
2 c. rice
1 can beer
2 1/2 c. water
2 chicken bouillon cubes
1/2 tsp. salt

Season chicken pieces with salt, pepper and coat with flour. Brown chicken and set aside. Add onion, celery, garlic and green pepper to the pan and cook until onion is wilted. Put chicken back in, cover and cook on low heat about 20 minutes.

Add rice and stir thoroughly until rice is mixed in and shiny. Add beer, water, bouillon cubes and 1/2 teaspoon salt. Bring to boil. Cover and simmer 20 minutes.