Pollo al Rhum (Chicken with Rum) – a delicious recipe with Chicken, Butter, Chicken Broth, Rum, Nutmeg, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat your chicken thighs dry with a paper towel and season well with salt and pepper on all sides.
2
Set aside.
3
Place your chicken fryer/skillet over med-high heat.
4
Once your pan is hot, add in your butter.
5
Once the butter is melted, add in your sage leaves and then your chicken thighs.
6
Sprinkle thighs with your nutmeg.
7
Cook thighs until they are browned on all sides, turning as necessary.
8
Once the chicken is browned, add in chicken stock and cook for approximately 5-6 minutes.
9
Lower the heat to simmer/low and add in the rum.
10
Cover your pan with a lid and cook for approximately 20 minutes or until your chicken is cooked through, turning every so often.
11
Buon appetito!
814
kcal
Calories
72
g
Fat
1
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 whole Chicken Thighs, 3- 1/2 Tablespoons Unsalted Butter, 4 whole Fresh Sage Leaves, 1 cup Chicken Broth, and more.
Yes, Pollo al Rhum (Chicken with Rum) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
