Recipe - Cuban-Style Chicken

3 One half pound Frying chicken cut in
16 to 18 pieces
One fourth cup Strained fresh lime
juice
One fourth cup Dark rum
2 Cloves garlic, mashed
2 tablespoon Annatto oil
2 teaspoon Dark soy sauce
1 cup Flour
One half teaspoon Salt
One fourth teaspoon Freshly ground black
pepper
2 cup Vegetable oil
Rice, OR ...
Fried plantains

In a large glass bowl, mix together the lime juice, rum, garlic, annato
oil, and soy sauce. Add the chicken pieces and turn until thoroughly
coated with the mixture. Refrigerate for 2 to 3 hours. Mix the flour, salt,
and pepper together and spread in a shallow dish or on foil. Remove the
chicken from the marinade and pat dry with paper towels. Discard marinade.
Dredge chicken in flour mixture. In a large, heavy skillet, heat the oil
until a haze appears. Fry the chicken pieces, turning occasionally until
brown on all sides. Serve hot with rice or fried plantains.