Polynesian Chicken
2-1/2 pounds frying chicken pieces
1/2 cup seasoned all purpose flour
1/4 cup butter or margarine
8-1/4 oz. can pineapple chunks in syrup
2 tablespoons brown sugar
1 tablespoon vinegar
1-1/4 cups water
1/2 teaspoon salt
1-1/2 cups instant rice
1 scallion, sliced
Directions
In a shallow bowl, combine 1/2 cup flour, 1/4 teaspoon pepper and 1/4 teaspoon ground nutmeg (or, 1/2 cup flour, 1/2 teaspoon paprika and 1/4 teaspoon ginger).
Dip chicken pieces into the seasoned flour, turning to coat thoroughly.
In a large skillet, cook the chicken pieces in hot butter over medium heat until browned.
Drain the pineapple chunks, reserving 1/4 cup of the syrup.
In a small bowl, combine the 1/4 cup reserved syrup, brown sugar and the vinegar. Pour mixture over the chicken. Turn the chicken over so that the skin side is facing down in the pan.
Reduce heat. Cover and simmer the chicken for 20 minutes or until very tender. Move the chicken pieces over to the sides of the pan.
Add in the pineapple chunks, water and the salt. Bring to a full boil.
Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Sprinkle scallions on top.
Makes 4 servings.