Caribbean Rum Chicken for a Main course Dinner

Our local newspaper recently held its annual recipe contest. I submitted several recipes, entering under four different categories. However, it was in the Main Dish category that I became a finalist, and ultimately won second place.

My nearly Caribbean Rum Chicken is a fun, mouth watering entree that will appeal to all of your senses one at a time. It takes very little time to prepare and is easily adaptable.

One thing I will do differently when I make it again, is to substitute the white chicken breasts for thighs. This is just my preference, but I prefer dark meat, and believe there is much more flavor, moistness and a better texture than the white meat, which tends to be dry and bland.

Caribbean Rum Chicken

1 cup brown sugar

1/2 cup chili sauce

1/2 cup Myer’s Rum*

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup Worcestershire sauce

2 cloves garlic, crushed

dash of red pepper flakes

1 teaspoon ground dry mustard

ground black pepper to taste

4 Boneless, skinless chicken breasts cut into strips*

½ cup butter

¼ cup olive oil

Salt & Pepper

Brown the chicken strips in the butter and oil making sure they are cooked through, but not dried out. Drain on a paper towel and set aside.

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, red pepper, dry mustard, and black pepper. Simmer 30 minutes, stirring occasionally.

Add the chicken pieces, coating all sides and serve warm or at room temperature.

* If you cannot get Myer’s Rum, a good Dark Rum will do.

This recipe originally was just a sauce recipe, but I added the chicken to give it substance. However, it is fantastic on ribs, steaks, short ribs of beef over noodles, meatloaf, or even a pork shoulder.

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