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- Delicous chicken that has sweetness, but a rich savoriness too. Island Flavors. Great served over rice, or alone, any leftovers are wonderful too!
- S. Chokel
Serves/Makes:4 or more
- 1 whole chicken (3-1/2 lbs (1.6 kg). to 4 pounds), cut into small pieces
- 2 tsp (10 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 1/4 cup (60 ml) dark rum
- 2 cloves garlic, minced
- 1/2 cup (125 ml) minced chives
- salt and pepper, to taste
- 4 tbsp (60 ml) peanut oil, (or vegetable, your choice)
- 3 tbsp (45 ml) dark (or light) brown sugar
- 1 cup (225 ml) minced onions
- 1/4 lb (.1 kg). sliced mushrooms
- 1/2 cup (125 ml) chicken stock or water
- chopped or whole cashews or peanuts, optional garnish
- cooked rice, optional
- Combine salt, pepper, Worcestershire, soy sauce, rum, garlic, and chives to make a marinade.
- Marinate chicken in mixture for at least 8 hours or best if overnight.
- Remove chicken from marinade and SAVE the liquid.
- Heat oil in a heavy large skillet until it is very hot, add the brown sugar.
- When the sugar has melted and turmed dark brown, add the chicken and cook for about 8 to 10 minutes, depending on how plump your chicken is, turning occasionally until the chicken is nicely browned.
- Add the onion and the saved marinade and cook for a good 5 minutes over high heat.
- Add the mushrooms and 1/2 cup (125 ml) of chicken stock or water, cover the skillet.
- Continue simmering over medium heat for 30 minutes.
- Serve hot over rice or alone garnished with nuts for a great dinner that tastes like the islands!
- Hint: I like to add either a bit of a hot curry powder or crushed red pepper flakes to my marinade. If you like "spice" and "snap" to your foods, try some heat to your taste.
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