Put rice to cook in rice cooker (2 cups water to 1 cup parboiled rice)...Thaw and cube chicken breasts. Season with 2 tbsp garlic powder, 5 crushed cloves garlic, 1 tsp black pepper, 1 tbsp crushed red pepper, 1 tbsp thyme, 1 tbsp basil, 1 tsp chili powder, 2 tsp salt, 3 tbsp Worcestershire sauce, 1/2 package green onions (chopped).

Let sit for 10 min.

Saute 1 chopped onion and chicken in ~ 3 tbsp olive oil, spread around the pot so that food doesn't stick. Use Jodie's nice heavy iron pot.. all the other pots suck cuz they're too flimsy... (but you didn't hear that from me)

Anyway, keep cooking the chicken until it is cooked on the outside. Add 1 cups barbeque sauce and coconut milk, leaving excess water at bottom of can. Let simmer at medium heat until cooked through, and leave simmering at low heat right up til dinner.

Chop 2 onions finely, crush 6 cloves garlic, and chop second half of package of green onions. Open cans of red kidney beans. Saute onions and garlic in 2 tbsp olive oil for a minute. Add beans and stir occasionally until hot. Add 1 tsp cinnamon, 2 tbsp basil, 2 tsp chili powder and green onions, salt to taste, 1 tbsp brown sugar (this is very important, don't leave it out) and 1 cup bbq sauce. Simmer for another 10 mins. Add tiny bits of water if it begins to stick and keep the heat low, stirring occasionally.

Serve with salad and chopped tomatoes.