1/2 cup sliced red onion
2 cloves garlic, minced
2 tablespoons grated fresh gingerroot
2-oz jar pimientos, drained
3 1/2 lbs bone-in chicken breasts, skin removed
Nutmeg
2 tablespoons lime juice
1/4 teaspoon crushed red pepper flakes
1/3 cup dark rum
2 tablespoons cornstarch mixed with 2 tablespoons cold water
Salt
Toasted almonds, optional
Combine onions, garlic, ginger, and pimientos in Crock-Pot. Sprinkle chicken lightly with nutmeg, and layer over onion mixture. Combine lime juice, pepper, and rum, and pour over chicken. Cover and cook on LOW till the chicken is done, about 5-7 hours.
Remove chicken to a warmed platter, and keep warm. Skim fat from the sauce in the Crock-Pot, and transfer the sauce to a small saucepan. Stir in the cornstarch mixture, bring to a boil, and cook till thickened. Season with salt to taste. Serve sauce over chicken on rice, garnished with almonds, if desired.
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