Avgolemano and Jerk Chicken and Peas

Avgolemano – one lb finely diced carrots, 1 lb finely diced celery, and five to six green onions, sautéed until just tender.  Add 9 cups chicken broth snd bring to a boil.  Add 200 g rice and cook until rice is done (about 20 minutes).  Add in 2 lbs cooked and shredded chicken and bring back yo a boil.  Meanwhile, whisk together 1 cup lemon juice and 4 eggs.  Temper the eggs with the soup. Then add the egg mixture to the soup.  Remove from heat immediately and stir well. 

Jerk Chicken and Peas – 2 lbs chicken breast cut into strips and velveted. Cook with two diced onions until chicken is almost done.  Add minced garlic and ginger paste and cook until chicken is no longer pink.  Add two 15 oz cans of black eyed peas, 1 15 oz can coconut milk, and jerk seasoning.  Simmer for 15-20 minutes.  Serve with a salsa made from 1 30oz can crushed pineapple, half a red onion, finely diced, cilantro, lime juice and salt.