1 (3 1/2 to 4 lb.) chicken, cut into sm. sections
Salt and black pepper to taste
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1/2 tsp. Accent (optional)
1/4 c. rum
2 garlic cloves, minced
1/2 c. minced chives
6 tbsp. vegetable oil, divided
1 tbsp. brown sugar
1 c. minced onions
1 (3 or 4 oz.) can mushrooms, drained
1 1/2 tsp. sugar
1/2 c. water
2 tsp. cornstarch
2 tbsp. water
2 pimientos, sliced

Season chicken pieces with mixture of salt, pepper, Worcestershire sauce, soy sauce, Accent, rum, garlic and chives. marinate for 1 1/2 hours; remove chicken pieces from marinade; set aside.

Heat 4 tablespoons oil in heavy skillet. When oil is very hot, add brown sugar. When sugar has melted and turned dark brown, add chicken; cook about 8 minutes, turning occasionally until the chicken is fully browned. Add minced onion and marinade; cook 5 minutes on high heat. Add mushrooms, sugar, and 1/2 cup water. Cover; cook on medium to low heat for 30 minutes.

Thicken sauce with cornstarch dissolved in water. Saute pimientos in 2 tablespoons hot oil for 1 minute. Remove pimientos and use as garnish for chicken. Makes 4 servings.