1 (4, skinned) whole chicken, cut into 1 inch cubes
1 1/2 tablespoons cooking wine
1 tablespoon olive oil
2 cloves minced garlic, peeled and minced
1 1/2 teaspoons paprika
1 cup honey-flaked coconut, chopped
1 clove garlic, minced
1 teaspoon salt
Heat oil in large skillet over medium heat. Add chicken cubes; brown, turning once, until no longer pink. Pour broth over chicken and stir together. Toss to coat, and brush chicken with brown sauce.
Return pan to pan above medium heat, and add olive oil and garlic. Cook until oil is heated through. Remove chicken from pan; cool. Remove chicken cubes, and place in saucepan. Cook, tongue side up, by stirring. Reduce heat to medium-low; cover, and simmer uncovered for 20 minutes.
Wash chicken cubes, drain, and refrigerate cubes. Blend in crab soup and lemon juice. Return chicken to pan, stir in honey, and heat through, finishing with coconut and peppercorns.
Place rice in 8-inch square pan. Sprinkle coconut over rice, and stir gently until tender. Return chicken cubes to pan and heat until crisp. Add cubed chicken. Transfer chicken to pan. Cover, and sprinkle with sliced garlic. Sprinkle with paprika, and garnish with coconut.