Tuesday, June 3, 2014

Captain Morgan Chicken with Ginger Rice

I might have to start a compilation of boozy entrees because I feel like I've been cooking with alcohol a lot lately. Whether it's in a main dish or a dessert I just love the extra kick liquor gives to a recipe. I've especially fallen in love with spiced rum, which is the inspiration behind this dish. The ginger rice--made from instant rice--is the perfect side for this chicken.

Recipe adapted from here.

3 tablespoons lemon juice
4 ounces Captain Morgan's spiced rum
2 tablespoons brown sugar
1/4 teaspoon cayenne powder
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
4-5 boneless, skinless chicken breasts
1-2 tablespoons olive oil

4 cups water
2 tablespoons butter
4 cups instant white rice
1/2 to 1 teaspoon ground ginger
salt, to taste
Grease an 8x8-inch dish with cooking spray.

In a small bowl, mix together cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme. Brush chicken breasts with olive oil then rub both sides of the breasts with the spices. Place chicken breasts in prepared pan, cover, and refrigerate for at least 3 hours (overnight is even better).

Preheat oven to 350 degrees.

In a small bowl, whisk together lemon juice, rum, and brown sugar.

Uncover the chicken and pour the lemon mixture over the chicken breasts. Bake for approximately 1 hour or until chicken is cooked through, basting with juices every 10 to 15 minutes.

Bring the water and butter to a boil in a saucepan. Remove from heat, add rice, and cover. Let the rice sit for 5 minutes. Stir in ginger (for me, a little ginger goes a long way) and salt until you get the desired flavor.

Serve chicken over the ginger rice.



More Chicken Recipes:
Lemon Pepper Chicken with Garlic Potatoes
Jalapeno Popper Chicken
Lime Mustard Chicken 
Margarita Chicken and Steak Fajitas 
Pizza Inspired Chicken 
Orange Chicken with Fried Rice 

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