Daiquiri Scented Chicken 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) Heat oil in large skillet. Add onion, garlic and chile and saute 2 minutes. 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. 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. Add mango strips. Cover skillet and simmer 5 minutes or until chicken is completely cooked and sauce is thick. Sprinkle on cilantro. Serve chicken over orzo or rice, if desired.