1 pound skinless, boneless chicken breast meat cut into chunks
1/2 cup dark rum
1/2 cup lemon juice
1/2 cup minced garlic
1/4 cup Worcestershire sauce
3 tablespoons garlic powder
1 teaspoon adobo seasoning
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
3 cups all-purpose flour
4 cups corn oil for frying
Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a large mixing bowl and stir. Cover and allow to marinate in refrigerator a minimum of 4 hours.
Heat the oil in a large pot over medium heat to about 300 degrees.
Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. Serve with you favotite dipping sauce, Spanish rice or fried plantains.