Palau

Ingredients
2 cups Rice
2 lbs chicken or beef (preferably seasoned overnight with garlic, lime and onions)
2 table spoons extra virgin olive oil 4 Tablespoons tomato paste
1/2 table spoon Salt and pepper to taste
4 1/2 cups water
1 tin or cup pigeon peas
1 table spoon of sugar or 1 table spoon of caramel browning (more for desired colour)
1/4 cup minced onions 1 clove garlic (cut into small cubes or diced)
1/4 cup celery stalks (cut into small cubes)
1/4 cup chopped tomatoes
1 hot pepper (green)

Heat oil - Add sugar, and heat while stiring until near black or brown according to taste (or use caramel browning for the better control of the browning process if unsure).
Add seasoned chicken as soon as sugar is correct or suitable brown colour.
Stir at first and then cook for 10 minutes in covered saucepan over medium or low heat.
Add olive oil, tomato paste, pigeon peas (red kidney beans can be substituted), onions, celery, finely chopped garlic, and rice. Stir. Add tomatoes last.
Add water, and hot pepper (whole, do not cut!) or pimento pepper. Bring to a boil.
Cover saucepan and leave to cook on low flame, about forty minutes until the rice dries


NOTE this dish can be used for going to the beach or river, for carnival day or just a picnic in the park. It is quick and easy to make, so enjoy.


Number of Servings: 8

Recipe submitted by SparkPeople user MARIA_CAMPOS.