astray recipes: Cuban-style chicken

Categories: Poultry
Yield: 6 servings

Measure	Ingredient
3½ pounds	Frying chicken cut in 16 to 18 pieces
¼ cup	Strained fresh lime juice
¼ cup	Dark rum
2	Cloves garlic, mashed
2 tablespoons	Annatto oil
2 teaspoons	Dark soy sauce
1 cup	Flour
½ teaspoon	Salt
¼ teaspoon	Freshly ground black pepper
2 cups	Vegetable oil
	Rice, OR ...
	Fried plantains

In a large glass bowl, mix together the lime juice, rum, garlic, annato oil, and soy sauce. Add the chicken pieces and turn until thoroughly coated with the mixture. Refrigerate for 2 to 3 hours. Mix the flour, salt, and pepper together and spread in a shallow dish or on foil. Remove the chicken from the marinade and pat dry with paper towels. Discard marinade. Dredge chicken in flour mixture. In a large, heavy skillet, heat the oil until a haze appears. Fry the chicken pieces, turning occasionally until brown on all sides. Serve hot with rice or fried plantains.

cuban-style chicken