This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).
Ingredients
- skinless, boneless chicken breast meat - cut into chunks: 1 pound
- dark rum: 0.5 cup
- lemon juice: 0.5 cup
- garlic: 0.5 cup (minced)
- Worcestershire sauce: 0.25 cup
- garlic powder: 3 Tbsp
- Adobo seasoning: 1 tsp
- onion powder: 1 tsp
- ground black pepper: 1 tsp
- ground coriander: 1 tsp
- packets sazon with coriander and achiote: 2 piece (.18 ounce)
- all-purpose flour: 3 cups
- corn oil for frying: 4 cups
Metric Conversion
Stages of cooking
-
Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
-
Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
-
Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
-
Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.
