2 cups boiling water
1/2 cup chicken bouillon granules
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped sliced red bell pepper
2 teaspoons paprika
1 cup cold water
1 (10 ounce) can crushed pineapple in juice
3 pounds sliced ripe olives, halved
In a large saucepan, add boiling water. Bring to a boil, stirring, and pour over chicken bouillon. Mix in onion, celery and green pepper. Cover, remove from heat, remove from pan, and set aside to cool.
Stir in paprika and water; cover, and let simmer 1 to 2 hours.
Heat oil and sugar on three medium stoves or frying pans over medium high heat. Place chicken on one side of each pan. Cook 6 to 7 minutes on each side. Sprinkle each side of chicken with paprika and add water. Cook another 2 to 3 minutes, or until rice is tender. Place the bell pepper on cooler side of pan, and pour pineapple juice on lower side.
Fry chicken in oil and sugar over medium heat until all wing membranes are completely crisply and golden brown, about 5 minutes. Remove chicken from pan, and drain on paper towels.
In a large bowl, mix together crab cakes, pineapple juice mixture, and olive olive oil. Shape into halves for serving. Place horseshoe on top, and gently drizzle remaining pineapple juice over the top. Top with olives.