Crock Pot Caribbean Chicken In Rum Recipes

Steps:

• In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

Steps:

• Season the chicken pieces with seasoning salt or regular salt and pepper.
• Brown both sides in oil and butter in a skillet; transfer to the crock pot along with the chopped tomatoes and potatoes.
• In the same skillet saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft (about 4 minutes).
• Stir in the chicken broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
• Pour the broth/veggie mixture over the chicken and potatoes.
• Cover crock pot and cook on high heat for about 3-4 hours (adding in the coconut milk and season with salt and pepper the last 40 minutes of cooking).

Steps:

• In a small bowl, mix cornstarch and water until smooth., Coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with jerk seasoning. Stir-fry 3-5 minutes or until no longer pink. Stir cornstarch mixture and add to pan. Add fruit. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Meanwhile, heat rice according to package directions. Serve with chicken.

Steps:

• 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.

Steps:

• In a skillet, brown the chicken in oil over medium-high heat.
• Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
• Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.
• Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
• Stir in the coconut milk and cook for an additional 30 minutes on low.

Steps:

• Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
• Spray grill with cooking spray. Grill chicken until no longer pink.