This recipe was clipped from Parade Magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Coq au Rhum Kendal
1 chicken (3 1/2 to 4 lbs.), cut into small sections
Salt and black pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon Ac’cent (optional)
1/4 cup rum
2 garlic cloves, minced
1/2 cup minced chives
6 tablespoons vegetable oil, divided
1 tablespoon brown sugar
1 cup minced onions
1 can (3 or 4 oz.) mushrooms, drained
1 1/2 teaspoons sugar
1/2 cup water
2 teaspoons cornstarch
2 tablespoons water
2 pimientos, sliced
Season chicken pieces with mixture of salt, pepper, Worcestershire sauce, soy sauce, Ac’cent, rum, garlic and chives. Marinate for 1 1/2 hours; remove chicken pieces from marinade; set aside. heat 4 tablespoons oil in heavy skillet. When oil is very hot, add brown sugar. When sugar has melted and turned dark brown, add chicken; cook about 8 minutes, turning occasionally until the chicken is fully browned. Add minced onion and marinade; cook 5 minutes on high heat. Add mushrooms, sugar, and 1/2 cup water. Cover; cook on medium to low heat for 30 minutes. Thicken sauce with cornstarch dissolved in water. Saute pimientos in 2 tablespoons hot oil for 1 minute. Remove pimientos and use to garnish for chicken. Makes four servings.
More Recipes For You To Enjoy:This recipe is by Trinidadian cookbook author Geoffrey Holder and appeared in the June 23, 1974 issue of Parade Magazine in an article by their food editor Beth Merriman. It is also featured in his Caribbean Cookbook
I had a recipe similar to this, but it was a take-off on coq au vin and substituted rum for wine. The chef who came up with the recipe was named Kendall. The recipe was called coq au rum Kendall. When this page appeared in my search, I thought it must be the old recipe I had, and it is very similar as far as I can recall, except for the absence of rum.
I copied this recipe about 15 years ago from my older sister’s recipe box. I make it using boneless skinless chicken breaks and it’s delicious. She brought the recipe back from Hawaii in the 70’s.
I copied this recipe about 15 years ago from my older sister’s recipe box. I make it using boneless skinless chicken breasts and it’s delicious. She brought the recipe back from Hawaii in the 70’s.