2 tablespoons vegetable oil
2 onion, cut into 1/2 inch slices
1 jalapeno pepper, seeded and minced
1 green bell pepper, seeded and minced
6 grape tomatoes, seeded and diced
2 teaspoons papaya chile paste
salt and pepper to taste
1 1/2 cups fresh chopped pineapple
4 chicken drumettes, cut in half
2 kale
8 leaf lettuce green onions, cut into 2 wedges
1/4 cup orange juice
Heat oil in a large skillet over medium heat. Saute onion slices in oil until lightly browned. Stir in jalapenos and green bell pepper. Toss well until no longer pink. Cover, reduce heat to medium and simmer 1/2 hour.
Stir in grapes, tomato slices, chile paste and salt and pepper to taste. Heat to boiling.
Slowly stir tomato mixture into rice, green wine or brandy sauce. Cover and simmer 15 minutes.
Prepare salad by combining chicken drumettes, kale, pineapple, lettuce green onion, orange juice and Papaya chile paste.