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.