CHICKEN SALPICAO

1. Marinate chicken in hot sauce, liquid seasoning, Worcestershire sauce and ground black pepper, about 5 minutes. Drain chicken and reserve marinade.
2. Heat oil in a pan. Saute 1 tablespoon of garlic over moderate heat until golden brown. Remove garlic and set aside.
3. In the same pan, melt margarine and sauté the 1/3 cup minced garlic over moderate heat until fragrant.
4. Add chicken and continue sautéing over high heat until chicken turns brown. Immediately add marinade. Let simmer for a minute. Continue cooking until sauce reduces.
5. Remove from heat and add finger pepper. Mix well. Transfer to a sizzling plate or serving platter. Sprinkle with toasted garlic and chopped parsley.

Makes 5 servings

*The name salpicao comes from the Spanish word salpicado, meaning splashed or spattered. The dish is supposedly named because the meat is spattered with oil and garlic.