8 skinless, boneless chicken breast halves
1 cup butter
1 teaspoon salt
1 cup water
1/4 cup vegetable oil
2 teaspoons paprika
8 cups soured white rice
1 1/2 cups uncooked white rice
1/4 cup chopped onion
1 pound frozen corn kernels, thawed
1 teaspoon garlic powder
1 teaspoon paprika
Heat butter in a medium saucepan over medium heat. Stir the salt into the water, then stir into the water. Sprinkle the chicken in the pan with the olive oil, then gently scramble until pink. Stir in the paprika, then add the rice. Return the chicken to the pan and cook gently pressing to firmness on all sides. Place the corn in the pan, and cover with remaining olive oil.
Transfer the chicken, turkey, casings and peas to a large serving bowl. Stir in the olives, then stir in the pineapple and garlic powder. Serve hot.