Rummy Baked Chicken Recipes
YUMMY BAKED CHICKEN DRUMMIES
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
- While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.
RUMMY BAKED CHICKEN
Chicken cooked in a wonderful sauce. One of my favorites, and oh so easy. I usually serve it with rice.
Provided by Imagenie
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange chicken in a baking pan.
- Combine all other ingredients.
- Pour sauce over chicken.
- Bake for 1 hour at 375 degrees in a preheated oven, basting several times.
Nutrition Facts : Calories 818.5, Fat 42.8, SaturatedFat 12.3, Cholesterol 254.2, Sodium 1137.4, Carbohydrate 37.7, Fiber 0.4, Sugar 35.3, Protein 53.9
TENDER BAKED CHICKEN LIVER RUMAKI
This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time.
Provided by Lorraine of AZ
Categories Chicken Livers
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Wash and trim chicken livers; cut each in half. Cut bacon strips in half and precook strips halfway. This is important since otherwise they would not finish cooking in a timely manner when baked. Be sure not to cook the bacon till it is crispy or it will not wrap around the livers properly.
- Wrap one bacon strip around each liver half. Some people also include a water chestnut half with the liver, but I do not.
- Fasten bacon around liver with a toothpick.
- In a bowl or large plastic storage bag, combine the soy sauce, brown sugar and bourbon, if used. Add the prepared rumaki and cover the bowl or seal the bag. Allow to marinate for 6 to 8 hours or two hours at the least. Drain well.
- Arrange rumaki on a baking sheet with sides. Bake in a preheated 325 degree oven for 1/2 hour or until cooked as desired.
Nutrition Facts : Calories 229.5, Fat 18.9, SaturatedFat 6.3, Cholesterol 156.5, Sodium 678.1, Carbohydrate 2.8, Fiber 0.1, Sugar 2.3, Protein 11.4
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RUM CHICKEN RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine CajunCategory EntreeServings 8Total Time 1 hr 30 mins
- Combine 3 teaspoons Cajun spices, chipotle chili powder and 3 tablespoons rum until you get a soft paste. Cover the chicken thighs on both sides with the mix.
- While the thighs brown, melt the rest of the butter with the sugar and two teaspoons Cajun spices in a pan. Pour the rest of the rum and stir constantly until you get a runny sauce.
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