For my final creation for the Captain’s Table Challenge with Captain Morgan, I decided to play with their new to the market Captain Morgan White Rum. A superior rum with a smooth and fruity finish which is not only perfect for your favorite cocktail but also wonderfully suited for poultry.
Not that I’m advocating serving libations to chickens. On the contrary. That would be rather bird brained. Bad joke. Sorry, I just couldn’t resist. I’m addicted to very bad puns, apparently.
What I am suggesting is that you cook your chickens in the rum because the slightly sweet rum does wonderful things to chicken as it roasts. Especially if you mix in fresh chunks of pineapple, diced onion and a bit of butter.
After roasting in the oven for a good long while, everything melds together and creates crispy skinned chicken which is bathed in a luscious tropical sauce that will have you hearing steel drums in a jiffy.
Served over rice or alongside fried plantains, it’s the perfect entree for any day of the week and lends itself perfectly for chicken salad the next day. Mix in a little diced mango and you’ll have one of the best chicken salads you’ve ever made. Truth.
I’d like to thank Captain Morgan for including me in the Captain’s Table Challenge. It was so much fun experimenting with their products and it felt really good helping them raise awareness and funds for Why Hunger. For more information on Captain Morgan products, be sure to visit their website and Facebook page.
- 2 lbs assorted chicken pieces like breasts, thighs and legs
- 4 Tbsp butter
- 2 Tbsp brown sugar
- ½ cup onion, diced
- ⅓ cup Captain Morgan White Rum
- 2 jalapeño peppers, seeded and finely chopped
- 3 cups fresh pineapple, diced (canned is fine if you drain well)
- ¾ cup orange juice
- 1 Tbsp soy sauce
- 2 tsp corn starch
- salt and pepper to taste
- Preheat oven to 325º. Place chicken parts in a 9x13 baker. Season with salt and pepper to taste.
- In a medium sized pot over medium high heat, melt the butter. Add brown sugar and onion. Cook for four minutes.
- Add the rum, peppers, pineapple, orange juice and soy sauce. Lower the heat to medium and allow to simmer for five minutes.
- Scoop out two Tbsp of the liquid and place in a small bowl. Whisk in the cornstarch until completely incorporated. Pour this mixture back into the pot and cook for another three minutes.
- Pour contents in pot over chicken breasts. Place in a 325º oven for 45 minutes or until a thermometer inserted into the thickest part of the breast reads 160º.
- Serve over rice or with plantains. Garnish with cilantro if desired.