Chicken jambalaya

22 oz chicken pieces
1 medium onion
1 cup grain white rice
2 cloves garlic
1 bunch of green onions
2 cups water
salt to taste
black pepper to taste
cayenne pepper to taste
bacon grease or peanut oil
With a clever, hack the chicken pieces into 2 - 2 1/2 inch pieces. Chop the onions and the garlic finely. Slice the green onions into thin rings.

Remove the excess moisture from the chicken with paper towels. In a large Dutch oven - over medium-high heat, brown the chicken in bacon fat. Remove the chicken from the pot. De-grease the pot. Lower the heat, add 2 Tbl bacon fat and throw in the onions. Fry the onions until they are golden brown.

Add the rice, green onions, cayenne pepper, salt and pepper. Turn the rice over ("wash it") a few times with a wooden-spoon. (Never stir rice.) Bring the pot to a rolling boil, then reduce the heat to a slow simmer. Cover with foil and a heavy lid. Simmer for 20 minutes. Allow the dish to rest - off heat - for 10 minutes before serving.