Caribbean Chicken In Rum Recipe
Summary
Preparation Time5 MinCooking Time7 Hr 10 Min
Ready In7 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 1/2 cup sliced red onion | ||
| Grated ginger | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), pressed | |
| Pimentos | 1 Small, drained | |
| 1 chicken (3 1/4 to 3 1/2 lbs.), cut into quarters | ||
| Freshly ground nutmeg | ||
| Lime juice | 2 Tablespoon | |
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| Dark rum | 1/3 Cup (16 tbs) | |
| 2 tablespoons cornstarch blended with 2 tablespoons cold water | ||
| Slivered almonds | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Lime slices | ||
Directions
In a 4-quart or larger electric slow cooker, combine onion, ginger, garlic, and pimentos.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture.
Sprinkle with nutmeg.
In a small bowl, mix lime juice, red pepper flakes, and rum; pour over chicken.
Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2 to 7 hours).
Carefully lift chicken to a warm platter and keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally.
Set aside.
To serve, season sauce to taste with salt.
Spoon sauce over chicken; sprinkle with almonds and garnish with lime slices.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture.
Sprinkle with nutmeg.
In a small bowl, mix lime juice, red pepper flakes, and rum; pour over chicken.
Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2 to 7 hours).
Carefully lift chicken to a warm platter and keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally.
Set aside.
To serve, season sauce to taste with salt.
Spoon sauce over chicken; sprinkle with almonds and garnish with lime slices.
Chef
