Chicharrones de Pollo
from Meg

¼ Cup dark rum
¼ Cup soy sauce
¼ Cup lime juice
Chicken
Vegetable Oil
Salt
Pepper
Flour

Warm rum in a small pan, then have fun igniting the rum! When the flame dies out, add the soy sauce and the lime juice. Pour mixture over the chicken and marinate for two hours, or four hours in the refrigerator.

Pat the pieces of chicken dry and season with salt & pepper. Dip in flour, shake off the excess flour, and fry until cooked.

I usually use chicken breasts without skin, but the skin fry’s up very well!

This is one of my most favorite recipes- a very fun one to grow up with. It was an absolute treat when dad made this for us, and went fast! It still remains a favorite, and is great if there are any leftovers as a chicken sandwich- great flavor!