|Chicken thighs and drumsticks||3 Pound|
|All purpose flour||2 Tablespoon|
|Fine dry bread crumbs||2 Tablespoon|
|Cooking oil||2 Cup (32 tbs) (for deep frying)|
|Evaporated milk||5 1⁄3 Ounce (1 can, 2/3 cup)|
|All purpose flour||4 Teaspoon|
Place chicken in a large skillet.
Combine 1/2 cup water and Sofrito; pour over chicken.
Cook, covered, about 30 minutes or till chicken is tender, turning once.
Stir together the 2 tablespoons flour, the cornstarch, bread crumbs, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Remove chicken pieces from sofrito mixture; dip in flour mixture to coat.
In another large skillet heat 1/2-inch oil till very hot.
Fry chicken pieces in hot oil till browned, about 45 seconds per side, turning once.
Drain; keep warm.
Skim fat from sofrito mixture.
Blend together milk and the 4 teaspoons flour.
Stir into sofrito mixture.
Cook and stir till bubbly; cook and stir 1 minute more.
Serve with chicken.