1/2 cup white sugar
1/2 cup white sugar
1 dash seasoning salt
3 tablespoons vegetable oil
1 3/4 cups chicken broth
1 onion, chopped
1 green bell pepper, chopped
1/2 teaspoon salt
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a shallow dish. Top with sugar and sprinkle with seasoning salt. Lay chicken flat against a wood surface. Brush rice with oil and sprinkle with seasoning salt.
Heat oil in a large skillet, and place chicken in the pan. Fry, turning once, until golden brown. Transfer chicken to a slotted platter. Add chicken broth, onion, green pepper, and salt, and simmer over medium low heat for about 8 minutes.
Transfer chicken to a medium bowl, and gently toss with chicken broth, onion, bell pepper, salt, paprika. When liquid is absorbed, pour mixture into a blender or food processor for a small amount of sauce.
Add chicken and vegetables to sauce and stir to coat.
Return chicken to pan. Fry just until browned. Scale up sides of pan, leaving no more than about 1/2 inch of the meat on top. Remove from heat, and keep warm. Slice chicken, drumsticks, and onions onto to plates, and discard skins and bones. Sprinkle rice over pan.
Fry chicken until golden brown. Serve sauce over rice.