1/2 cup uncooked white rice
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon white sugar
1/3 cup butter
1 1/4 teaspoons salt
3 tablespoons garlic powder
2 teaspoons dried tarragon
1 chicken leg quarters, cut into strips
1 tablespoon vegetable oil
In a large bowl, combine rice, olive oil, garlic, sugar, chicken, and salt. Using a 2-1/2 cup pitcher, mix the mush. Pour mixture into 6 shallow dishes. Sprinkle rice with salt and garlic powder. Cover loosely with aluminum foil.
Heat oil in skillet over medium-high heat in a small amount of oil. Saute garlic, sugar, and butter 2 minutes, stirring constantly. Remove from heat. Return to pan with tarragon. Pour oil into pan; stir constantly. Weigh chicken thoroughly, and add to rice mixture. Pour over rice in pan. Cover tightly.
Bake uncovered for 1 hour in the 375 degrees F (190 degrees C) oven. Remove foil and cool rack under cool running water.
Combine each crab to pieces, then peel and place on grill with tarragon solution. Cover loosely with aluminum foil. Grill 10 minutes, turning once. Serve on skewers.