Title: Cuban-Style Chicken
Categories: Poultry
Yield: 6 Servings

3 1/2 lb Frying chicken cut in
-16 to 18 pieces
1/4 c Strained fresh lime
-juice
1/4 c Dark rum
2 Cloves garlic, mashed
2 tb Annatto oil
2 ts Dark soy sauce
1 c Flour
1/2 ts Salt
1/4 ts Freshly ground black
-pepper
2 c 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.