Chicken Jambalaia
Courtesy of Iara <IL918@aol.com>
Spicy dish ( This dish is a speciallity of North Brazil)
Serve 4

1 pound chicken meat (I get a package of boned, skinned breasts)
3/4 pounds smoked sausage
2 cans chicken broth
1 med onion, chopped
2 stalks celery, chopped
1 med green pepper, chopped
cayenne pepper, to taste
1-2 Tablespoons, depending how hot you like it.  (I use 3!)
16 oz bag white rice
1 small can tomato paste
4-5 green onions, chopped
1 med tomato, chopped
optional: shrimp, seafood

Cut the chicken and sausage into small or smaller than bite-sized pieces. Season the chicken with salt and pepper. Using a dutch oven melt lard (on on the stovetop). Cook chicken and sausage in small amount of oil until the chicken is done; about 15 minutes.
Remove the meat from the pan and set aside. Saute the onion, celery and green pepper until tender crisp. Add the chicken broth, rice and cayenne pepper.  Heat until the broth starts to bubble, then stir the meat back in.  Turn the heat down low and simmer with the lid on for 30 minutes. DO NOT STIR during this time or some of the rice will rise to the
top out of the liquid and you'll get crunchy jambalaya. After the 30 minutes are up, stir in the tomato paste.  Then stir in the green onions and tomatos.  Serves a family or more.

Some notes: If you are adding shrimp, I usually cook is separately and add it just
before or with the paste.  If you cook shrimp too long it gets rubbery. It also doesn't keep well, if you don't plan to eat it all at one sitting. If you are using other seafood in place of or in addition to the chicken, you can add that at the normal meat addition, but I don't make this  version so I don't have any words of wisdom. Also, I have been known to add the cayenne without measuring until the broth turns a light orange color.  This seems to be the right amount of spicyness, but remember you can always add more.  I told a friend to do this and she added the full 3 T and said it was unedible it was so hot.  You can always add more broth or tomato paste to tone it down.  Start with 1 teaspoon - 1
Tablespoon and add as you go until you find the right heat level.

Brazilian Chicken Baked in Beer
Courtesy of Iara <IL918@aol.com>
Serves 4

3 pounds chickens trimmed of fat, excess skin
2 bottles dark beer
1 onion
1 tablespoon chopped garlic
2 tablespoon dried oregano
2 tablespoon dried tarragon
1 1/2 tablespoon dried basil
2 1/2 tablespoon paprika
1/2 teaspoon black or white pepper
1/2 teaspoon crushed red pepper
salt to taste

Put chicken pieces skin side down in baking dish, pour in enough beer to just cover the chicken. Slice the onion, lay over chicken pieces, sprinkle with herbs & spices marinate 2 hrs room temp (overnight in refrigerator + 1/2 hr to come to room temp). Bake at 400 deg, preheated oven for 2 hours, drain and reduce the sauce to form a glaze.

Serve with: Collard greens shredded and sauteed in olive oil & garlic and rice cooked with 1/4 t saffron threads.