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Chicken "Cuba Libre"

updated

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Ingredients for 4 servings:

  • 4 chicken legs
  • 3 m.-sized onion(s)
  • 500 ml cola
  • 250 ml chicken broth
  • 1 tbsp ketchup
  • 1 shot of rum
  • salt and pepper
  • Oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

with rum and cola

Peel the onion and cut into rings or cubes, as desired. Season the chicken thighs with salt and pepper. Heat the oil in a saucepan and fry the onion over medium heat. When the onion begins to turn translucent, add the thighs, fry on all sides, and deglaze with the rum. Increase the heat until the rum has evaporated, then add the stock, ketchup, and cola. Simmer over medium heat for about 30 minutes, stirring occasionally. Increase the heat to high for the last 3-4 minutes (or longer) to allow the sauce to reduce nicely. Serve with a green salad and baguette for soaking in the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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