Who is feeling hungry?
- 1 chicken, butchered into primal cuts then cut into 2 inch chunks
- 1 liter/1 quart vegetable oil
- 1/4 cup rum
- 3 tablespoons worcestershire sauce
- 1/2 cup lime juice
- 1 tablespoon each of ground cumin, dried oregano, black pepper, garlic powder, and onion powder for the adobo rub
- 1 teaspoon each of paprika/pimenton and ground red pepper (not strictly traditional but delicious and helpful with obtaining the right color)
- 1/2 cup corn starch or plain flour
- 1 tablespoon kosher salt
Combine all dry spices in a bowl and sprinkle evenly over the chicken pieces and massage in. Cover and allow chicken to marinate for up to 24 hours in the fridge. No more than 3 hours before serving, add lime juice, rum and worcestershire sauce to marinating chicken. Heat oil in a large pot (a big wok is a good alternative) to around 350F. Drain chicken of marinade and allow to drip dry for 10 minutes or so. Sprinkle (or roll) chicken with corn starch, shake off excess. Fry your chicken until crispy and golden brown in batches, sprinkling just-removed pieces with salt. Serve with rice and beans or tostones and lime wedges as garnish.
[Via: We Are Never Full]