1 (2 1/2 lb.) chicken, cut up
1/3 c. cornstarch
2 tsp. paprika
1/2 tsp. each salt and onion salt
3/4 c. peanut oil
1 med. onion, minced
1 c. sliced celery
1 green pepper, cut in rings
1 1/2 c. uncooked converted rice
1/2 c. chunky peanut butter
2 tbsp. each soy sauce and brown sugar
3/4 c. water
1/4 c. seedless raisins
1 can (1 lb. 4 oz.) pineapple chunks with syrup

1. In a large plastic bag combine cornstarch, paprika, salt and onion salt. Add chicken 2 pieces at a time and shake to coat.

2. Heat 1/2 cup of oil in heavy skillet with lid. Add chicken and cook over moderate heat until well browned, about 15 minutes. Remove chicken.

3. Add remaining oil to skillet and heat. Add onion, celery and green pepper and cook until tender. Add uncooked rice, mixing all ingredients.

4. In a separate bowl, add soy sauce, brown sugar and water to peanut butter, blending well.

5. Add peanut butter mixture, raisins and pineapple chunks with syrup to rice mixture in skillet. Stir to combine and bring to a boil. Reduce heat to simmer.