11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Rum-spiked chicken in tasty sauce atop a bed of rice. Topped with banana slices. This is my favorite dish to prepare because you get to set the chicken on fire.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.

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  • Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.

  • Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.

  • Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

Nutrition Facts

916 calories; 61.9 g total fat; 113 mg cholesterol; 1322 mg sodium. 42.9 g carbohydrates; 34.8 g protein; Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/27/2006
This is my all-time favorite allrecipies recipe- I have made it 4 times in the last year- for parties and just for a quiet dinner - and it comes out fabulous every time! it always puts me in a carribbean mood! one hint - when going to light the rum (I use malibu rum instead of dark) make sure the mixture simmering over heat- or it won't light. I haven't tried it with the bananas and I always serve it over white rice Read More
(7)

Most helpful critical review

Rating: 2 stars
04/28/2006
First I sat the fire alarm off for the first time in my life. Second the recipe didn't have any flavor. Read More
(1)
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/27/2006
This is my all-time favorite allrecipies recipe- I have made it 4 times in the last year- for parties and just for a quiet dinner - and it comes out fabulous every time! it always puts me in a carribbean mood! one hint - when going to light the rum (I use malibu rum instead of dark) make sure the mixture simmering over heat- or it won't light. I haven't tried it with the bananas and I always serve it over white rice Read More
(7)
Rating: 5 stars
07/08/2004
My husband loved this recipe and wanted me to make it again the very next night. I used coconut cream rather than coconut milk (not sure if there is much of a dfference) and I forgot the bananas but the recipe was still very good. Read More
(3)
Rating: 4 stars
04/12/2011
A TON of flavor in this recipe. When making this we didn't use the banana but it was fantastic. We had a lot of left over sauce and for next time we will probably double the amount of rice and chicken used to even out the flavor a bit. Read More
(3)
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Rating: 4 stars
07/16/2012
It was delicious! BUT...beware when setting the chicken on fire! My boyfriend and I almost set the kitchen on fire because it BURNS very QUICKLY and the flames will RISE very HIGH!! Try doing it outside or at least make sure you have enough room for the burning chicken. I will def make this again but I'll add some more flavor to it. I'm sure a pinch of thyme and a dash of pimento will make it 5-star. Read More
(1)
Rating: 2 stars
04/28/2006
First I sat the fire alarm off for the first time in my life. Second the recipe didn't have any flavor. Read More
(1)
Rating: 3 stars
10/02/2004
This recipe was okay-- a little too much of the same flavour though. I prefer just regular mushroom cream sauce over my chicken and rice. Also you might want to remember to drain the chicken after cooking it in the pan-- otherwise flambeing could become a little dangerous. Read More
(1)
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Rating: 2 stars
03/07/2016
Too much pepper. Suggest cutting pepper back to 1 tsp. Substituted pineapple for banana Read More
Rating: 4 stars
10/07/2006
My boyfriend is picky and he liked it. That's a plus Read More
Rating: 5 stars
05/26/2018
Very good and we had so much fun making it! Read More