Pelou - cooking recipe

Ingredients

1 lb. chicken parts
1 can Pigeon peas
3 c. rice
Adobo seasoning
salt and black pepper
1 onion
paprika
seasoning salt
3/4 c. oil or enough to cover bottom
2 Tbsp. sugar
thyme
1 tsp. coconut cream

Preparation

Season chicken to
taste.
Cover
the
bottom of 4 quart pot with oil.
Let
oil
get
hot,
then
add
sugar until dark brown. Add chicken and stir with a little water.
Simmer until chicken is
cooked.
After
pouring
Pigeon
peas
(and coconut cream with water in can) are added.
Cook for 10 to 15 minutes. Now add rice. Stir
until mixed.
Add water according to need. Turn flame down low and let cook.