2 1/2 lbs. chicken pieces
1/2 c. flour
1/4 tsp. paprika
1/8 tsp. pepper
1/4 tsp. nutmeg
1/4 c. butter
1 (8 oz.) can diced pineapple
2 tbsp. brown sugar
2 tsp. vinegar
1 1/2 c. water
1 1/2 c. quick cooking rice

Combine flour and seasonings. Coat chicken with flour mixture. Brown chicken with butter in large skillet. Drain pineapple; keep juice. Mix together brown sugar, juice and vinegar and pour over chicken. Cook chicken skin side down about 20 minutes. Add pineapple, water and rice. Stir enough to moisten rice. Bring to boil, cover and simmer 5 minutes. Makes 4 servings.