Add salt to chicken and cook in water on full flame for 3 minutes.
Grind coriander, cinnamon, cloves, ginger, green chillies, garlic, cumin seeds, cardamom, vinegar and white rum to a paste.
Add paste, two tbsp oil and onion rings to the cooking chicken and reduce flame to low.
After ten minutes add two more tbsp oil and white rum.
Simmer on fire till all the water evaporates and the chicken readies.
Serve hot with salad and chips.
Chicken cooked in spices, vinegar and rum - serve this Goan favourite with chips and salad, or plain rice