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Caribbean Chicken In Rum

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Ingredients
  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)
  Salt To Taste
  Lime slice 4
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
430 Minutes
Ready In: 
435 Minutes
Servings: 
6

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