- pound chicken breast without skin, boneless - cut into pieces - 1 piece
- dark rum - 1/2 cup
- lemon juice - 1/2 cup
- chopped garlic - 1/2 cup
- sauce Worcestershire - 1/4 Glass
- garlic powder - 3 st. spoons
- condiments Adobo - 1 Teaspoon
- onion powder - 1 teaspoon
- Ground black pepper - 1 teaspoon
- ground coriander - 1 teaspoon
- spices of seasoning with coriander and aciote - 2 pieces
- flour - 3 Cups
- corn oil for frying - 4 cups
Combine chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, Adobo seasoning, onion powder, pepper, coriander and seasoning with coriander and aciote, mix. Cover and put marinate in the refrigerator for 4 hours. Heat the oil in a large saucepan over medium heat to 300 degrees Fahrenheit (150 degrees C). Pour the flour into a small plate. Roll each piece of marinated chicken fillet in flour. Fry pieces of chicken fillet in hot oil in small batches until ready and golden brown on the outside, about 5 to 10 minutes.
Servings: 5