Daiquiri Scented Chicken

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  • 1 tablespoon vegetable oil
  • 1 very small red onion, thinly sliced
  • 1 clove garlic, minced
  • 1 serrano chile, cored, seeded and minced
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 4 boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons dark rum
  • 1 tablespoon fresh lime juice
  • 2 teaspoons firmly packed brown sugar
  • 1/3 cup chicken broth
  • 1 small mango, peeled, seeded and cut into thin strips
  • 1 tablespoon minced fresh cilantro
  • 1 cup cooked orzo or rice (optional)


  1. Heat oil in large skillet. Add onion, garlic and chile and sauté 2 minutes.
  2. Place flour in a plastic bag with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken pieces and shake well to coat. Add chicken to skillet and brown 2 minutes per side.
  3. Add rum and scrape up any browned bits in skillet. Add lime juice, brown sugar, chicken broth, 1/8 teaspoon salt and 1/8 teaspoon pepper. Simmer 1 minute for flavors to blend.
  4. Add mango strips. Cover skillet and simmer 5 minutes or until chicken is completely cooked and sauce is thick. Sprinkle on cilantro.
  5. Serve chicken over orzo or rice, if desired.