Meat Dish Recipe
Cuban Style Fried Chicken
Cuban Style Fried Chicken:
Yield: 6 servings
3 tb Cumin seeds
3 Garlic cloves, peeled
2 ts Coarse salt
1 ts Freshly ground black pepper
3 Fresh limes, juiced
2 Fresh oranges, juiced
1 Fresh grapefruit, juiced
1 Whole 2 1/2 pounds frying
Chicken, cut into pieces
Vegetable shortening for
Frying
1 1/2 c Flour
To make the marinade, place the cumin seeds in a dry pan and toast over
medium heat, shaking pan until the seeds' aroma is released; about one
minute. Combine the seeds with the garlic, salt and pepper in a mortar
and mash with a pestle to create a paste, or process in a mini food
processor or blender. In a large bowl, mix the citrus juices, then stir
in the paste and combine well. Immerse the chicken pieces in the marinade
and allow to sit for three hours or overnight.
When you're ready to cook the chicken, place the flour on a large plate.
Remove the marinated chicken pieces from the bowl and dredge them in the
flour; set aside. Heat 1/2" to 3/4" shortening in a large, heavy pan over
medium heat until hot but not smoking. Place chicken in the pan skin side
down and fry 8 to 10 minutes per side until lightly browned on all sides.
Turn heat to medium low and partially cover pan. Continue cooking,
turning frequently until cooked through, about 25 minutes. Remove chicken
from oil and place on a platter lined with paper towels to drain.
Yield: 6 servings
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