Chicken Poached in Rum
3 servings
25 minutes
Chicken poached in rum is a gourmet dish of Caribbean cuisine that combines depth of flavor and tenderness of texture. This recipe, rooted in the traditions of island peoples, embodies the spirit of the tropical coast. Poaching in rum imparts subtle sweet and woody notes to the chicken fillet, perfectly complemented by coconut milk to create a velvety sauce. Spices like white and black pepper, along with spicy chili pepper, add a light heat and depth of flavor. The dish is served with chives that enhance freshness and balance the richness of taste. It’s an ideal choice for those wanting to immerse themselves in the exoticism of the Caribbean region while enjoying the harmony of spices and tenderness of chicken meat.
1
Pour water into the pan, add rum, and set to medium heat.
- Water: 150 ml
- Rum: 50 ml
2
Clean the garlic.
- Garlic: 2 cloves
3
Crush the garlic with a chef's knife.
- Garlic: 2 cloves
4
Put garlic and white pepper in diluted rum.
- Garlic: 2 cloves
- White peppercorns: to taste
5
Add coconut milk after 2-3 minutes.
- Coconut milk: 65 ml
6
Add seasoning for the chicken.
- Chicken seasoning: 1 teaspoon
7
Lay out portions of chicken breast.
- Chicken breast fillet: 400 g
8
Add salt and chili pepper.
- Pink Himalayan salt: to taste
- Chili powder: to taste
9
After 5 minutes, flip and season with black pepper. Simmer for another 10-12 minutes.
- Ground black pepper: to taste
10
Transfer to a plate, add onion, and serve.
- Chives: 10 g
