Daiquiri Chicken Recipes

10 EASY DAIQUIRIS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a daiquiri in 30 minutes or less!

DAIQUIRI

Steps:

• If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.
• Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.
• Simple Syrup:
• 2 cups sugar
• 1 cup water
• Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, approximately 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month.
• Yield: 3 cups

CLASSIC DAIQUIRI

Steps:

• Blend ice, rum, lime juice, triple sec, and 1 teaspoon sugar in a blender on the highest setting until smooth, 15 to 20 seconds. Pour into glass.
• Spread 2 tablespoons sugar in a thin layer onto a small plate. Rub lime wedge around the rim of a glass. Dip glass rim in sugar to coat. Pour blended beverage into the prepared glass to serve.

CLASSIC DAIQUIRIS

Steps:

• Combine the sugar with 1 cup water in a small saucepan, and heat until the sugar dissolves completely. Set aside to cool or refrigerate for up to 2 weeks.
• When ready to make the cocktails, combine the lime juice, 1 cup of the sugar syrup, and the rum in a pitcher. Fill 6 cocktail glasses with ice and pour the mixture over the ice. Garnish each cocktail with a slice of lime and serve ice cold.

DAIQUIRI CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Place the chicken breasts in a large Ziploc bag and lightly pound to flatten to about 1/2-inch.
• Combine the flour, salt, and pepper; dredge the breasts in the mixture.
• Melt together the butter and oil in a skillet over medium-high heat and brown the chicken on both sides; transfer to an oven-proof dish and finish cooking in the oven (about 15-18 minutes).
• Meanwhile, add the shallots to the skillet and sauté for 1 minute.
• Add the chicken broth and deglaze the skillet.
• Add the red currant jelly, quartered strawberries, and chopped basil and reduce to half; add the rum and flame it.
• Then return the fully-cooked chicken to the skillet and simmer for 3 minutes.
• Serve breasts with sauce over fragrant cooked jasmine rice.
• Makes 2 servings.