Chicken Pilou

• 2 lb. chicken wings and drumsticks, combined
• 1 can Goya pigeon peas
• 1 onion, diced
• 1 green pepper, diced
• 3 stalks fresh thyme if available or 1 Tbsp. dried
• 1 pkg. Accent Sazon seasoning (found in imported section of your grocer)
• salt and pepper to taste
• 1 Tbsp. sugar
• cooking oil
• Uncle Ben's long grain rice

1. Mix chicken and all seasonings together.
2. Preheat Dutch oven pot, covering the bottom with cooking oil.
3. Place the sugar in the center of the pot.
4. Allow the sugar to brown to a caramel color, then stir and mix with the oil.
5. Add the chicken; saute until chicken is almost tender.
6. Add enough water to cover chicken about 2 inches above.
7. Now, add rice and stir.
8. The amount of rice should be half water, half rice.
9. You can check this by dipping the spoon in the pot and pulling it out and observe the amount of water and rice.
10. Continue to add rice until there is half rice and half water in the spoon.
11. Simmer until rice is absorbed and fluffy.
12. Stir occasionally, folding the rice from the sides of the pan inward. Cover and simmer over very low heat.

chicken, pigeon peas, onion, green pepper, thyme, accent sazon, salt, sugar, cooking oil, uncle ben

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584975 (may not work)