- olive oil - 1 teaspoon
- vinegar - 1/2 teaspoonfuls
- orange or lemon juice - 2 teaspoons
- Oregano - 1 teaspoon
- Salt - 1 3/4 Teaspoons
- pepper - 2 pieces
- garlic - 4 teeth
- Chicken: chicken - 1,2 Kilogram
- flour - 2 Cups
- Spanish spice wrap with coriander and aciote - 1 piece
- black pepper - 1/4 teaspoons
1. Mix all the ingredients for the marinade in a bowl and grind with a mortar and pestle. Leave aside. If you do not have a mortar and pestle, you can do it in a food processor. 2. Remove excess skin from the chicken, but do not remove all skin. Using a large knife, chop the chicken meat into slices. Place the chicken pieces in a glass dish and pour the cooked marinade meat, with your fingers evenly rubbing it into the chicken. Cover and place in the refrigerator for 4 hours or overnight. 3. In a large saucepan, heat enough oil to cover the chicken. While the oil is heated, mix the flour, black pepper and Spanish seasoning in a large plastic bag, shake to make all the ingredients mix well. In the batch, place the chickens in a bag of flour and shake until also coated. Roll the pieces of chicken in breading, shake off excess. 4. Fry the chicken pieces for 3 minutes. Remove from the oil and put a plate with paper towels. Reduce the heat, put the whole chicken back into the pan, cover and fry for 10 minutes. 5. Remove the chicken from the oil and lay it on the plate. Increase the fire to medium and fry the chicken until dark-golden in color. Remove the chicken from the oil and dry it with a paper towel. 6. Put on plates and serve.
Servings: 4