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Caribbean Chicken In Rum Recipe
|Sliced red onion||1⁄2 Cup (8 tbs)|
|Grated fresh ginger||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned sliced pimientos||2 Ounce, drained (1 Small Jar)|
|Chicken||3 1⁄2 Pound, cut into quarters (1 In Number)|
|Freshly ground nutmeg||To Taste|
|Lime juice||2 Tablespoon|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Dark rum||1⁄3 Cup (5.33 tbs)|
|Cornstarch||2 Tablespoon, blended with 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
Calories 570 Calories from Fat 285
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 8.6 g43%
Trans Fat 0 g
Cholesterol 177.3 mg59.1%
Sodium 240.6 mg10%
Total Carbohydrates 9 g3.1%
Dietary Fiber 1.3 g5.2%
Sugars 1.3 g
Protein 55 g110.2%
Vitamin A 10.5% Vitamin C 20.4%
Calcium 5% Iron 14.1%
*Based on a 2000 Calorie diet
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.
To serve, season sauce to taste with salt.
Spoon sauce over chicken; sprinkle with almonds and garnish with lime slices.