Chicken in rum sauce with bean-rice
easy
50 mins
50 mins
Ingredients
- 2 Limes
- 8 tablespoons (80 ml) Rum
- 10 TABLESPOONS Olive oil
- 8 (approx. 1.2 kg) Chicken filets
- 125 g Spring onions
- 1/2 bunch fresh coriander (or 1 pot)
- 4 Garlic cloves
- 1 can(s) (850 ml) Tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Squeeze the limes. Place the juice, 4 tablespoons of rum and 2 tablespoons of olive oil in a bowl. Wash the chicken fillets, dab dry and soak in the rum mixture for about 15 minutes. Clean, wash and finely chop the spring onions. Wash the coriander, shake dry and chop, except for something to garnish.
- 2
Peel garlic and press it through a garlic press. Put the tomatoes on a sieve, drain well and place in a bowl. Mash the tomatoes with a fork and mix with 5 tablespoons of olive oil, 4 tablespoons of rum, garlic, onions and coriander. Season with salt and pepper. Put 3 tablespoons of olive oil in a flat roasting pan. Season the chicken fillets with salt and pepper and place them in the roaster. Spread with some tomato-rum sauce and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. In between spread the sauce once or twice more. Serve the chicken with the remaining tomato rum sauce.
- 3
Put 3 tablespoons of olive oil in a flat roasting pan. Season the chicken fillets with salt and pepper and place them in the roaster. Spread with some tomato-rum sauce and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. In between spread the sauce once or twice more. Serve the chicken with the remaining tomato rum sauce. Serve with bean rice
Nutrition Facts
400 kcal
4 g
19 g
46 g
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