Peleau

1c rice brown or white rice
1 tin green pigeon
2 garlic clove
2 sprig parsley fresh
1/2 sweet pepper chop
2 cup chicken with bone or breast or less
1/4 cup onion chop
1 chive optional
1 tbsp green seasoning (caribbean)
1/4 cup coconut milk (optional)
1 tsp olive oil
1/4 tsp sugar for browning
1 cup serve 2 persons
Pepper to taste (optional)
salt to taste (2-3 pinches) could be added to chicken
Note: white rice is harder to cook in this meal. It may become liquefied.

season meat with caribbean seasoning,parsley,onion, another clove of garlic, let it stand for at lease half hour before placing in the pot
Place oil in pot to hot with garlic clove till golden brown then add brown sugar for browning, brown sugar for better taste but should be between golden or lightly dark brown not black (white sugar can be use,also for browning)
Then place rice and stir until all the rice is coated with brown sugar browning
Add coconut milk stir then add water to cover rice, taste to see if more salt is needed before it is done.
cover and then leave to cook until rice is tender,and all moisture is gone.

Number of Servings: 1

Recipe submitted by SparkPeople user LIFESTYLE01.