RECIPE: Rand Paul’s Kentucky Bourbon Chicken - The American Spectator | USA News and Politics
RECIPE: Rand Paul’s Kentucky Bourbon Chicken

Rand Paul has officially entered the ring, battling for the title of 2016 GOP Nominee. Can we see our Kentucky ophthalmologist taking the title? Is there blue grass in his future? A real run for the roses?

Or will he fade down the stretch, with only an old-fashioned to offer Southern comfort as he falls behind?

On that sobering note, I give you the latest installment of Amelia’s Kitchen: Rand Paul’s Kentucky Bourbon Chicken.

Here’s what you’ll need:

1/3 cup of your favorite Kentucky bourbon.
1/3 cup of frozen pineapple juice concentrate, thawed and undiluted.  [[{“type”:”media”,”view_mode”:”media_large”,”fid”:”97513″,”attributes”:{“alt”:””,”class”:”media-image”,”height”:”480″,”style”:”float: right;”,”typeof”:”foaf:Image”,”width”:”442″}}]]
1/3 cup soy sauce.
1/3 cup apple cider vinegar.
1 teaspoon minced garlic, or to taste.
1 teaspoon ginger.
Chicken breasts.


Here what you do:

• In a glass or ceramic bowl, stir together the bourbon, pineapple juice, and soy sauce. This will give you Kentucky with a little sweetness and pep, a touch of Ashley Judd, if you will.

[[{“type”:”media”,”view_mode”:”media_large”,”fid”:”97514″,”attributes”:{“alt”:””,”class”:”media-image”,”height”:”480″,”typeof”:”foaf:Image”,”width”:”360″}}]] [[{“type”:”media”,”view_mode”:”media_large”,”fid”:”97515″,”attributes”:{“alt”:””,”class”:”media-image”,”height”:”480″,”typeof”:”foaf:Image”,”width”:”360″}}]]

• Add garlic and ginger to give the campaign a little spice.

• Add the chicken — which some might see as a commentary on our man’s foreign policy, or simply as an intelligent choice of meat; it depends on the spirit in which it is cooked — and turn to coat.


• Marinate in the refrigerator for at least one hour, as we will let his ideas stew over the coming next few months.

• Discard marinade as we will discard unworthy contenders along the way.

• Cook as desired. Serve with all-American roast potatoes and carrots. (The latter our eye surgeon has personally certified and approved.)


What do you think? The recipe is delicious, but what about the cook and his ingredients? Is there vision in the kitchen?

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