Slow Cooked Yo Ho Ho Saucy Wench
Set sail for a flavor-packed adventure with "Slow Cooked Yo Ho Ho Saucy Wench," a hearty and aromatic dish that brings bold, Caribbean-inspired flair to your dinner table. Tender, slow-cooked chicken thighs and smoky sausage mingle with a rich medley of diced tomatoes, bell peppers, and onions, all infused with a tantalizing hint of dark rum. Seasoned with paprika, thyme, and cayenne for just the right balance of warmth and spice, this easy slow-cooker recipe is perfect for cozy weeknight dinners or meal prepping. Serve it over fluffy rice, and finish with a sprinkle of fresh parsley for a comforting, crowd-pleasing meal that's both robust and unforgettable. Ideal keywords: slow-cooked chicken, dark rum sauce, Caribbean-inspired dinner, easy slow-cooker recipe, hearty comfort food.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 300 grams smoked sausage, sliced into rounds
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 pieces garlic cloves, minced
- 400 grams diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 60 milliliters dark rum
- 500 milliliters chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- 2 pieces bay leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (for garnish)
- 4 cups cooked rice (for serving)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper. Sear them in the skillet for 2-3 minutes per side, until golden brown. Remove and set aside.
Add the smoked sausage to the skillet and cook for 3-4 minutes until lightly browned. Remove and set aside with the chicken.
In the same skillet, add the diced onion and red bell pepper. Cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Transfer the onion, bell pepper, and garlic mixture to the slow cooker.
Add the seared chicken thighs, browned sausage, diced tomatoes (with juice), tomato paste, chicken stock, dark rum, thyme, paprika, cayenne pepper, and bay leaves to the slow cooker. Stir well to combine.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the flavors have melded together.
Once cooked, taste and adjust the seasoning with additional salt and black pepper if necessary.
Remove the bay leaves before serving.
Serve hot over cooked rice and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
3957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 291.0 g | 106% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 36.9 g | ||
| Protein | 238.1 g | 476% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 421 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4134 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
