Als Rum Chicken Recipes

HOT BUTTERED RUM CHICKEN

Hot Buttered Rum Chicken image

Provided by Jernard Wells

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 skin-on, bone-in chicken thighs
1 1/4 cups rum
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon cayenne pepper
Kosher salt
1 1/2 cups brown sugar
1/2 cup chipotles in adobo sauce
1 stick (8 tablespoons) unsalted butter
Oil, for oiling grill grates

Steps:

Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.

AL'S BURMESE CHICKEN CURRY

Al's Burmese Chicken Curry image

A chicken curry with the balanced elements of spicy and sour with the traditional flavors of Southeast Asia. Serve with basmati rice. This will taste even better if you leave it for a day or two before eating.

Provided by Alex Illes

Categories World Cuisine Recipes Asian

Time 3h

Yield 6

Number Of Ingredients 15

Ingredients

1 teaspoon butter, or as needed
8 shallots, thinly sliced
3 tablespoons red curry paste, or more to taste
2 tablespoons hot curry powder
1 tablespoon ground red chile pepper
2 ½ pounds chicken thighs
1 lemongrass, smashed and cut into 1-inch pieces
10 bird's eye chile peppers, chopped, or to taste
1 tablespoon ground coriander
2 kaffir lime leaves, or to taste
3 tablespoons fish sauce
water to cover
1 (14 ounce) can coconut milk
4 tomatoes, quartered
½ small bunch fresh cilantro, chopped, or to taste

Steps:

Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 2 to 3 hours.
Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 21.8 g, Cholesterol 108.2 mg, Fat 34.1 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 18.1 g, Sodium 814.2 mg, Sugar 6 g

AL'S RUM CHICKEN

Al's Rum Chicken image

A taste of the tropics without having to go there! (Note: you can also marinade the chicken in the rum for an hour, then bake with the pineapples; this has the same effect!)

Provided by Albert Ross

Categories Chicken Thighs

Yield 4

Number Of Ingredients 5

Ingredients

4 bone-in chicken breast halves, with skin
salt and pepper to taste
1 (20 ounce) can pineapple chunks, drained
1 cup rum
1 (10 ounce) jar sweet and sour sauce

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 39.3 g, Cholesterol 144 mg, Fat 22.6 g, Fiber 1.7 g, Protein 47.8 g, SaturatedFat 6.3 g, Sodium 390.8 mg, Sugar 20.2 g

AL'S RUM CHICKEN

Al's Rum Chicken image

A taste of the tropics without having to go there! (Note: you can also marinade the chicken in the rum for an hour, then bake with the pineapples; this has the same effect!)

Provided by Albert Ross

Categories Chicken Thighs

Yield 4

Number Of Ingredients 5

Ingredients

4 bone-in chicken breast halves, with skin
salt and pepper to taste
1 (20 ounce) can pineapple chunks, drained
1 cup rum
1 (10 ounce) jar sweet and sour sauce

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 39.3 g, Cholesterol 144 mg, Fat 22.6 g, Fiber 1.7 g, Protein 47.8 g, SaturatedFat 6.3 g, Sodium 390.8 mg, Sugar 20.2 g

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