Coq au Rhum

Name: Coq au Rhum
Prep time: 2 h 40 min
Total time: 2 h 40 min
Cuisine: Jamaica
Ingredients: 1 tbsp cooking oil (use more if you skin the chicken); 180 ml/¾ cup dark rum; 1 tbsp oil; 1 tbsp cooking oil (use more if you skin the chicken); 1 chicken, jointed, skin left on (unless you Insist); juice of 1 lime; 3 garlic cloves; 4 spring onions; ½ or 1 scotch bonnet pepper, de-seeded; 1 onion; salt and pepper; salt and pepper; 125 ml/½ cup cream (this is delicious, but optional); 1 cup sliced mushrooms; ½ cup water; 1 potato, peeled and cubed; 250 g/9 oz tomatoes, skinned and de-seeded; 2 bay leaves; 1 tsp allspice berries or (½ tsp ground allspice); 1 tsp allspice berries or (½ tsp ground allspice)

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This method of cooking the chicken is quite similar to a fricassee with the choice of spices and tomatoes, but it achieves a mysterious depth with the addition of the dark rum and cream. Even though a fair amount of rum is used, the flavour is a lot subtler than you might expect. A bit of a twist on a traditional dish.

Ingredients

1 chicken, jointed, skin left on (unless you Insist)
juice of 1 lime
1 tbsp

Americas
Jamaica
Main course
Gluten-free
Caribbean

Method

Wash the chicken in salty water and then pat dry and squeeze the lime juice over.
Finely chop all the seasoning ingredients together and rub all over chicken. Cover and refrigerate for at least 2 hours or up to a day.
Heat the oil in a large pot. Brush most of the seasoning off chicken and reserve. Brown the pieces of chicken (three pieces a time); th