Thanks Joe. I'm quoting out of the "Food Favorites of St. Augustine"
cookbook by Joan Adams Wickham: "In 1768, some 1400 indentured colonists from the Mediteranean, mostly from Minorca, left for the New World. During the ensuing years at New Smyrna, many died from malnutrition and disease. Finally in 1777, the survivors, numbering barely 600, migrated to St Augustine, where their descendents live today... Names for many old dishes have been lost with the passing years, but one surely survived and is as popular today as it must have been when the Minorcans carried the seeds of their beloved "Datil peppers" to their homes in ;the New World. That dish, most likely of Oriental origin, is PILAU pronounced locally, pur-lo. It is simple, hearty fare - a dish of mea, fowl, sea food or vegetables cooked with rice, suble flavoring of herbs and spices." Here is her recipe for ST Augustine Chicken Pilau:

Into a large, heavy kettle put 1/4 cup of lard and when it is hot but not smoking add 1 pound of chopped onions. Simmer over low heat for 10 minuted. Add 1 large can of tomatoes, mashed, 1 tsp salt, 1 tsp sugar, 1/4 tsp thyme and 1/4 tsp cayenne. Simmer down until very thick. Add 8 pieces of chicken, simmer 20 min. Add 2 cups of chicken broth and 1 cup rice. Cover and simmer for 1 hour over the lowest heat. Stir once. Put kettle on a warm spot on the stove and allow to blend for some time. When serving, have a bottle of Datil vinegar or a jar of Datil relish nearby. Note: A good pilau must have a datil pepper in it.