Cuban-Style Chicken Recipe - Cooking Index
|3 1/2 lbs||1589g / 56oz||Frying chicken cut in - 16 to 18 pieces|
|1/4 cup||59ml||Strained fresh lime - juice|
|1/4 cup||59ml||Dark rum|
|2||Garlic - mashed|
|2 tablespoons||30ml||Annatto oil|
|2 teaspoons||10ml||Dark soy sauce|
|1 cup||62g / 2.2oz||Flour|
|1/4 teaspoon||1.3ml||Freshly ground black - pepper|
|2 cups||474ml||Vegetable oil|
|Rice - or ...|
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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