Crock Pot Caribbean Chicken In Rum

1. Put onions, garlic, ginger and pimentos in crock pot.

2. Arrange chicken pieces on top.

3. Sprinkle with nutmeg.

4. Mix lime juice, rum and red pepper flakes.

5. Pour mixture over chicken.

6. Cook on low for 6 1/2 to 7 hours.

7. If a thick sauce is desired: Remove chicken and keep warm.

8. Mix cornstarch with 2 T water and blend into a liquid.

9. Add cornstarch mixture to crock pot.

10. Cover and cook on high for about 10 minutes, stirring 2 or 3 times.

11. Season with salt to taste.

12. If desired, toast almonds in frying pan under medium heat.

13. Pour sauce over chicken.

14. Sprinkle with almonds.

15. Serve over rice.

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Nutrient	Quantity
Total fats	63.7427 g
Protein	7.6343 g
Carbohydrates	31.5513 g
Energy	719.4752 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.076 g
Water	143.7338 g
Aspartic acid	0.6588 g
Calcium, Ca	86.6769 mg
Lutein + zeaxanthin	52.5281 g
Fiber, total dietary	2.7155 g
Carotene, beta	93.2225 g
Niacin	1.6353 mg
Vitamin A, RAE	44.8302 g
Arginine	0.5807 g
Riboflavin	0.0954 mg
Fatty acids, total saturated 20:1	0.0507 g
Glutamic acid	1.2378 g
Sodium, Na	596.4744 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6862 g
Total lipid (fat)	63.7427 g
Manganese, Mn	0.2075 mg
Fructose	1.2165 g
Proline	0.329 g
Fatty acids, total saturated 16:0	5.5525 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	0.9372 g
Choline, total	28.1343 mg
Sugars, total	8.9039 g
Serine	0.2728 g
Fatty acids, total saturated 10:0	0.0091 g
Fatty acids, total saturated 18:0	1.7813 g
Vitamin B-6	0.3637 mg
Selenium, Se	5.4414 g
Ash	2.7882 g
Vitamin D	18.7107 IU
Fatty acids, total saturated 18:1 undifferentiated	41.4488 g
Pantothenic acid	0.4112 mg
Phenylalanine	0.2531 g
Copper, Cu	0.134 mg
Betaine	1.7281 mg
Thiamin	0.2697 mg
Retinol	44.2252 g
Methionine	0.1511 g
Iron, Fe	1.0965 mg
Carbohydrate, by difference	31.5513 g
Phosphorus, P	120.3444 mg
Folate, total	40.5236 g
Tocopherol, gamma	0.0057 mg
Alanine	0.3801 g
Cholesterol	32.8854 mg
Valine	0.3027 g
Fatty acids, total saturated 18:2 undifferentiated	11.0392 g
Glycine	0.4245 g
Carotene, alpha	2.268 g
Glucose (dextrose)	1.7575 g
Fatty acids, total saturated 14:0	0.1211 g
Zinc, Zn	1.1631 mg
Isoleucine	0.2729 g
Fatty acids, total saturated 12:0	0.0138 g
Fatty acids, total polyunsaturated	11.1159 g
Leucine	0.4636 g
Tocotrienol, alpha	0.0528 mg
Vitamin A, IU	164.1424 IU
Folate, DFE	40.5236 g
Tryptophan	0.0763 g
Vitamin C, total ascorbic acid	20.0175 mg
Phytosterols	170.6768 mg
Fatty acids, total saturated 20:0	0.0232 g
Tyrosine	0.2018 g
Vitamin B-12	0.3062 g
Vitamin K (phylloquinone)	7.2201 g
Fatty acids, total saturated	7.5285 g
Histidine	0.1919 g
Fatty acids, total monounsaturated	42.1323 g
Threonine	0.2584 g
Folate, food	40.5236 g
Fatty acids, total polyunsaturated 17:0	0.0465 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	26.0815 g
Vitamin E (alpha-tocopherol)	21.7046 mg
Magnesium, Mg	35.3377 mg
Lysine	0.4957 g
Potassium, K	412.8257 mg
Cystine	0.0829 g
Fluoride, F	12.7868 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Ginger	2 tablespoons	9.6	2.1324	0.09
Chicken	1	0	0	0
Dark rum	0.33 cup	0	0	0
Cornstarch	2 tablespoons	60.96	14.6032	0.008
Nutmeg	0	0	0	0
Almond	0.25 cup	481.78	0	54.5
Garlic Clove	2	0	0	0
lime juice	2 tablespoons	7.5625	2.547	0.0212
red pepper flake	0.25 teaspoon	0	0	0
red onion	0.5 cup	32	7.472	0.08
pimiento	2 ounces	127.5727	4.7967	9.0435