Crock Pot Caribbean Chicken in Rum
photo by rletts
- Ready In:
- 7hrs 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 chicken, cut-up (about 3.5 pounds)
- 118.29 ml sliced red onion
- 29.58 ml fresh ginger, grated or minced
- 2 garlic cloves
- 56.69 g sliced pimientos (1 small jar)
- 29.58 ml lime juice
- 1.23 ml red pepper flakes
- 78.78 ml dark rum
- 29.58 ml cornstarch
- 59.14 ml slivered almonds
- salt
- nutmeg
directions
- Put onions, garlic, ginger and pimentos in crock pot.
- Arrange chicken pieces on top.
- Sprinkle with nutmeg.
- Mix lime juice, rum and red pepper flakes.
- Pour mixture over chicken.
- Cook on low for 6 1/2 to 7 hours.
- If a thick sauce is desired: Remove chicken and keep warm.
- Mix cornstarch with 2 T water and blend into a liquid.
- Add cornstarch mixture to crock pot.
- Cover and cook on high for about 10 minutes, stirring 2 or 3 times.
- Season with salt to taste.
- If desired, toast almonds in frying pan under medium heat.
- Pour sauce over chicken.
- Sprinkle with almonds.
- Serve over rice.
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Reviews
-
I have made this for over 19 years and we love the rum and island flavor this has to offer. For additional sides that pair excellent with this dish,try this. Slice bananas length ways and then in half. Add to med heated Teflon pan. Squirt lime juice on bananas as they heat and then sprinkle with cinnamon sugar. Let them Carmelize and serve with this dish. Enjoy with a Chardonnay.