Hawaiian Chicken

A superb and colourful dinner party dish, Hawaiian Chicken is a complete main course, which needs only the accompaniment of a light white wine such as Cotes de Provence.

1 oz. butter

1 tablespoon vegetable oil x 6 lb. chicken, skinned and cut into 8 serving pieces medium-sized onions, thinly sliced and pushed out into rings

2 tablespoons flour

15 fl. oz. chicken stock

2 medium-sized green peppers, white pith removed, seeded and chopped

1 large red pepper, white pith removed, seeded and chopped

14 oz. canned pineapple chunks, drained

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon caraway seeds

5 fl. oz. double cream

12 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

1 teaspoon salt

1 pint

2 fl. oz. water

1 ½ oz. butter

4 slices lean cooked ham, diced

14 oz. canned sweetcorn kernels, drained

½ teaspoon cayenne pepper

1 teaspoon grated nutmeg

In a large, heavy flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken pieces and cook, turning them frequently with tongs, for 8 to 10 minutes, or until they are well browned. Using the tongs, remove the chicken pieces from the casserole and drain them well on kitchen paper towels. Set aside.

Add the onions to the casserole and cook them, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown.

With a wooden spoon, stir in the flour to make a smooth paste and cook for 1 minute. Gradually stir in the stock.

Add the chicken pieces, the green and red peppers, pineapple chunks, salt, pepper and caraway seeds. Bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the cas-serole and simmer for 50 to 60 minutes, or until the chicken pieces are tender when pierced with a sharp knife.

While the chicken is cooking, prepare the rice. In a medium-sized saucepan, bring the rice, salt and water to the boil over high heat. Reduce the heat to very low, cover the pan and simmer for 15 to 20 minutes, or until the rice is tender and has absorbed all the liquid. Remove the pan from the heat and set aside.

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, stir in the ham, sweetcorn, cayenne and nutmeg and cook, stirring frequently, for 4 to 6 minutes. Add the rice and cook, stirring constantly, for a further 3 minutes, or until the rice has heated through and is thoroughly coated with the butter.

Remove the pan from the heat. Spread the rice mixture in the bottom of a large, heated serving dish. Using tongs, remove the cooked chicken pieces from the casserole and arrange them on the bed of rice. Keep hot.

Stir the cream into the mixture in the casserole. Cook, stirring constantly, for 3 minutes. Remove the pan from the heat and pour the mixture over the chicken and rice. Serve immediately.

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