Instructions: Puree chicken in a blender or food processor. Add the onion, hot pepper, and Worcestershire sauce; blend to combine. Transfer mixture to a serving bowl. Pour rum into a small saucepan and carefully light it with a match. Let rum burn for 10 seconds, then pour over pte. Carefully stir in the rum, allowing flames to extinguish. Mix in ginger.

Makes 8 to 10 servings. Miami Herald

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