1 3-1/2 pound chicken, cut in small pieces
salt, black pepper, and dried oregano to taste
3 garlic cloves, peeled and chopped
1/2 cup golden rum
juice of 3 lemons
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
1/4 cup corn oil

Sprinkle the chicken with salt, pepper, oregano, and garlic. Marinate in the rum and lemon juice for 30 minutes. Drain. In a plastic bag, combine the flour with the salt and pepper and dredge the chicken pieces, shaking off the excess. Heat the oil in a large skillet until hot but not smoking and fry the chicken pieces, a few at a time, until all sides are golden brown. Serve at once.

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