Cuban-style chicken

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 \N 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
\N \N Rice, OR ...
\N \N 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.

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