The actual national dish of Dominica (Mountain Chicken) involves an endangered tree frog; I decided to stick to chicken.
-2 lbs. chicken, cut into small pieces
-2 lemons, cut into halves
-2 green bell peppers
-1/2 c. celery, chopped
-1 small red onion, chopped into fine strips
-4 plum tomatoes, cut into quarters
-2 T. oil
-1/4 c. seedless olives, halved
-2 T. tomato paste
-1/2 tsp. mashed garlic
-1 tsp. sugar
-pinch of oregano
-white rice, cooked according to package directions
1) Rub the lemon halves on the chicken
2) In a bowl, mix the chicken, oregano, onion, celery, tomatoes, a pinch of salt and garlic. Marinate for 30 minutes.
3) In a pot, heat up the oil, add the sugar and let the sugar heat up until it becomes dark brown. Add chicken (reserve vegetables) and sauté until meat is light brown.
4) Add 2 T. water. Cover and simmer over medium high for 12 minutes, adjusting water when necessary.
5) Add all remaining ingredients except tomato paste. Cover and simmer until vegetables are tender, adjusting water if necessary.
6) Add tomato paste and 1/2 c. water. Simmer over low heat to produce a light sauce. Adjust salt to taste.
7) Serve over white rice.