Clean pigeons and wipe dry. Marinate both inside and outside for 30 minutes.
Heat 3 Tbsp of oil to sauté pigeons, cilantro, green-onion, and minced garlic.
Add the left-over marinade and 1 cup of water to pigeons and cover. Turn to low heat when gravy starts to boil and cook for 5 minutes.
Turn pigeons and cook for another 5 minutes. If gravy is about to dry out before the pigeons are done, add a little more water, but keep in mind this is not a watery dish. When done, chop pigeons into pieces and pour the gravy on top.
Submitted by : Linda
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