Rating: 4 stars
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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
3
Yield:
3 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 34.8g; carbohydrates 42.9g; fat 61.9g; cholesterol 113.3mg; sodium 1322.2mg. Full Nutrition
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