This comforting “Rummy Chicken” is a rich, Caribbean-inspired dish where tender chicken pieces are browned and then slowly braised in a fragrant sauce of dark rum, oregano, and onions. The addition of lemon or lime juice cuts through the sweetness of the rum, creating a balanced, glossy glaze that clings to the meat. As the chicken simmers, it becomes incredibly tender, practically falling off the bone. This dish is perfect for a cozy family dinner or a festive gathering, offering a sophisticated twist on a classic comfort food. Serve it over steamed rice or noodles to soak up every drop of the delicious sauce.
Rummy Chicken (Smashed Chicken
Description
This comforting "Rummy Chicken" is a rich, Caribbean-inspired dish where tender chicken pieces are browned and then slowly braised in a fragrant sauce of dark rum, oregano, and onions. The addition of lemon or lime juice cuts through the sweetness of the rum, creating a balanced, glossy glaze that clings to the meat. As the chicken simmers, it becomes incredibly tender, practically falling off the bone. This dish is perfect for a cozy family dinner or a festive gathering, offering a sophisticated twist on a classic comfort food. Serve it over steamed rice or noodles to soak up every drop of the delicious sauce.Ingredients
Directions
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Pat the chicken parts dry and season generously with salt and pepper on both sides.
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In a large skillet or Dutch oven, heat butter over medium-high heat until melted and foaming.
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Brown the chicken pieces in batches until golden brown on all sides, about 3-4 minutes per side.
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Remove the browned chicken from the pan and set aside on a plate.
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Drain excess fat from the pan, leaving about 1 tablespoon of drippings and oil.
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Add the chopped onion to the pan and saut&# 195;© until softened and translucent, about 3-5 minutes.
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Stir in the oregano and cook for another minute until fragrant.
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Pour in 1/4 cup of the dark rum to deglaze the pan, scraping up any browned bits from the bottom.
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Add the lemon or lime juice and simmer until the liquid reduces by half.
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Nestle the chicken pieces back into the pan, skin-side up.
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Pour the remaining 3/4 cup of dark rum over the chicken.
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Cover the pan, reduce heat to low, and let the chicken simmer gently for 45-60 minutes until tender.
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Turn off the heat and let the chicken sit in the sauce for 30 minutes to absorb the flavors.
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Reheat gently on low/medium heat if necessary before serving.
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Serve the chicken and sauce over steamed rice or noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 332.6kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 1.1g6%
- Cholesterol 22.2mg8%
- Sodium 34.0mg2%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 17.5g70%
- Sugars 1.9g
- Protein 12.8g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer sauce, you can lightly dredge the chicken in flour before browning it.
Dark rum adds depth; do not substitute with light rum if possible, as it lacks the molasses flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
The alcohol content will mostly cook off during the simmering process, but if serving to children, consider using a non-alcoholic rum substitute or extra chicken broth.
