>From the Recipe Goldmine website...


Fried Adobo Chicken

Adobo :
1/2 cup freshly squeezed lime juice 
3 tablespoons soy sauce 
3 large cloves garlic, peeled and minced 
Combine lime juice, soy sauce and garlic in a large bowl.. 
1 (3 pound) frying chicken, drumsticks and wings intact 
1 cup unbleached all-purpose flour 
1/2 teaspoon sweet paprika 
Fresh ground black pepper, to taste 
Vegetable oil (for frying) 
Cut each breast into 4 pieces and each thigh into 2 pieces; rinse and pat 
chicken dry. Toss chicken pieces in the adobo so that they are thoroughly 
coated. Marinated the chicken, covered, in the refrigerator for at least 4 
hours, turning the pieces after 2 hours have elapsed. 
Mix together flour, paprika and black pepper in a medium shallow dish. Shake 
the adobo off the chicken pieces and roll them, one by one, in the flour so 
that they are evenly coated. 
Heat 2 inches vegetable oil in a deep fryer, kettle or large deep skillet to 
325 degrees. Fry the chicken in batches of 4 pieces until golden, approximately 
6 minutes per side. The drumsticks will take a little longer to cook. Do not 
fry more than 4 pieces at once or the oil will cool down during cooking. Drain 
chicken on paper towels. Arrange chicken on a baking sheet and keep warm in a 
low oven. Cook the remaining 3 batches of chicken and serve at once.
Serves 6 to 8 as an appetizer and 4 as a main dish.
Rhonda G in Missouri


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