1 (4 pound) whole bird, cut into pieces
1 cup beef bouillon rice
2 large yellow onions, peeled and chopped
6 slices oil storage brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons garlic powder
2 teaspoons crumbled coconut
1 teaspoon starter lime zest
12 shrimp, pitted and sliced
3 potatoes, peeled, cubed and left whole
1/2 cup butter
1 teaspoon dried apricot preserves (optional)
1 teaspoon crushed pineapple juice (optional)
1 cup soy sauce