July 2023 - Cooking with Rum

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                           Coconut Rum Braised Chicken

I was looking through books and website for inspiration for my next rum-based dish and I came across this amazing recipe.  I have to share it “as is” because it is delicious!  Hope you get inspired to try it too.

Ingredients:

  • 2 tablespoons coconut oil for browning
  • 12 whole chicken drumsticks bone-in, skin-on
  • salt for seasoning the chicken
  • 1 1/2 cups dark spiced rum
  • 1/2 cup coconut balsamic vinegar
  • 1/2 cup shredded coconut
  • 3 tablespoons Worcestershire sauce
  • 4 tablespoons dark brown sugar
  • 1/2 teaspoon all-spice
  • 3 cups chicken stock
  • Additional salt, to taste

Instructions:

  1. Pre-heat the oven to 350. Get a large dutch oven or pot on the stove and heat the coconut oil over medium high heat. Season the chicken legs with salt. Brown the chicken pieces in two batches until they are golden on the outside. Remove them from the pot and set them aside.
  2. Deglaze the pot with the rum, scraping up the brown bits from the bottom. Add in the coconut balsamic and let the mixture reduce for 2-3 minutes.
  3. Add in the shredded coconut, Worcestershire sauce, brown sugar, all spice and chicken stock. Give the braising liquid a big stir to combine it. Add the chicken back into the pot and bring it to a low boil. Cover the pot with its lid and transfer it to the oven.
  4. Let the coconut rum braised chicken cook for an hour and a half, until it is fall-off-the-bone tender and full of flavor. Then just plate and serve! You can serve it on a platter on a bed of rice or pineapple chunks.