Green Pigeons and Carrot Salad Recipe

Ingredients:

• 2 cans green pigeon
• 8 cups chicken stock 
• 2 lb carrots, diced
• 1/2 cup cider vinegar
• 1 1/2 cups olive oil
• 1 yellow onion, sliced 
• 1 yellow bell pepper, sliced 
• 3 bay leaves
• Salt to taste
• Peppert to taste
• 1/2 tsp dried oregano

Procedure:

Cook the gandules in the chicken stock for 20 minutes, or until tender. Drain and cool. Blanch the carrots in boiling water for about 5 minutes. Drain and cool. Combine the remaining ingredients with the gandules and carrots. Let the salad marinate for at least 2 hours in the refrigerator.