Chickenwithcreamedrumsauce Recipes

CHICKEN WITH CREAMED RUM SAUCE

Steps:

• Cut chicken into bite sized pieces.
• Mix garlic salt in enough flour to coat chicken lightly (1/4 cup should be enough).
• Heat oil in a wide pan.
• Shake off extra flour and fry until browned.
• Add onions and garlic and cook until softened.
• Add seasonings and deglaze pan with rum.
• Stir in cream to make sauce.

CREAM SAUCE CHICKEN FOR A CROWD

Steps:

• Brown chicken in oil.
• In large pot, combine 5 cups water, chicken broth, onion, Worcestershire sauce, salt, and pepper, and bring to a boil.
• In separate bowl, combine remaining 1 cup of water and flour, mixing until smooth, then add to chicken broth.
• Bring to a boil, stir for 2 minutes until thickened.
• Remove from heat and add cream.
• Arrange chicken in 5 greased 13 x 9 pans, and pour 3 1/2 cups of sauce over each pan.
• Cover and bake at 350 degrees for 40 to 45 minutes or until done, then serve over rice.

CHICKEN IN CREAM SAUCE

Steps:

• Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
• Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
• Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
• Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.