Vaca Frita de Pollo
Vaca Frita de Pollo is a fried shredded chicken dish that’s popular in Cuban restaurants all over Miami.
- 1 Large Garlic Clove grated or minced
- ½ cup Sour Orange Juice or lime juice and orange juice
- ¼ tsp. Dried Oregano
- ¼ tsp. Cumin
- ½ tsp. Salt
- ¼ tsp. Black Pepper
- 1 lb. Chicken Breasts skinless, boneless, trim any fat
- 2 cups Chicken Broth
- 1 tsp. Salt divided
- 1 Small Yellow Onion cut in half and sliced thin
- 2 tbsp. Canola Oil or use your favorite vegetable oil
Make the mojo marinade
If you’re making the sour orange juice: combine ¼ cup of orange juice (fresh squeezed is best) and ¼ cup lime juice in a jar or bowl. Stir or shake the juice to combine well. Set aside until ready to use.
Add the garlic, sour orange juice, ½ tsp. salt, dried oregano, cumin and black pepper to a jar or bowl. Stir or shake well to combine. Refrigerate the marinade for at least 30 minutes. Shake or stir well before using.
Poach the chicken
Place the chicken in a medium saucepan, large enough so that they fit side by side without overlapping. Cover the chicken with chicken broth (about 2 cups). Add ½ tsp. of salt.
Start the chicken on high heat; bring the broth to a boil. Lower the heat to medium-low and cover.
Simmer the chicken gently for 20-25 minutes. Make sure the internal temperature of the thickest part of the chicken breast is at least 165°F. Remove the chicken breast from poaching liquid and set on a cutting board to cool.
When the chicken has cooled enough to handle, shred using your hands or two forks.
Make the Vaca Frita de Pollo
Add the shredded chicken, sliced onions, ½ tsp. salt and the prepared mojo marinade to a large bowl; stir or toss well to combine. Let the chicken and mojo sit for 15-20 minutes so it absorbs all the delicious juice, toss occasionally.
Heat the canola oil in a large, non-stick skillet over medium-high heat. When the oil is hot, add the shredded chicken and arrange it into 1 layer.
Cook the chicken for 5-6 minutes, do not stir. Let the liquid cook out and let the bottom become browned and crispy.
Using a large spatula, get under a section of the chicken and flip (don’t stir). Pick another section and flip, repeat until all of the chicken is browned side up.
Cook for another 1-3 minutes. Keep in mind that this side will brown a lot faster since the liquid has cooked out already. Check a section after 1 minute to make sure it’s not burning. Flip over any sections that need to brown a little more. Keep checking and flipping until the chicken is golden and crispy on the outer layer.
Calories: 229kcal | Carbohydrates: 7g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1280mg | Potassium: 615mg | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 27.4mg | Calcium: 30mg | Iron: 1.1mg