Daily Crock Pot Recipe! (Caribbean Chicken in Rum)

[VanBurren]

CARIBBEAN CHICKEN IN RUM

1/2 cup sliced red onion

2 Tbs grated fresh ginger

2 cloves garlic, minced or pressed

1 small jar sliced pimentos, drained

1 chicken, cut into quarters

Freshly fround nutmeg

2 Tbs lime juice

1/4 tsp crushed red pepper flakes

1/3 cup dark rum

2 Tbs cornstarch blended with 2 Tbs cold water

1/4 cup slivered almonds

Salt

In a 4-quart or larger 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 and water 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.

*recipe taken from Slow Cookery cookbook  

[4kidz916]

Sounds like another great one. 

[aenima49]

Looks good!

[Jukebox_Jenny]

That looks great!

[lillucky8]

Yum

[SweetLuci]

 This looks yummy!