Cuban-Style Chicken Recipe - Cooking Index
Cuban-Style Chicken Recipe - Cooking Index
| 3 1/2 lbs | Frying chicken cut in - 16 to 18 pieces | |
| 1/4 cup | Strained fresh lime - juice | |
| 1/4 cup | Dark rum | |
| 2 x | Garlic - mashed | |
| 2 tablespoons | Annatto oil | |
| 2 teaspoons | Dark soy sauce | |
| 1 cup | Flour | |
| 1/2 teaspoon | Salt | |
| 1/4 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.
Source:
Cindy Revelle
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