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Rum Runner Chicken
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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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