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Vaca frita de pollo

The province of Oriente is where the traditional Vaca Frita originated. This meal, which is often prepared with shredded beef, has become a standard in Cuban cooking. By substituting chicken for the traditional beef in my recipe, I've given the dish a modern twist that not only makes it a healthier choice but also makes it quick and simple to prepare. This recipe can be made with leftover chicken and is ideal for a weekday dinner. The chicken must be marinated in a mixture of herbs, citrus, and onions before being cooked until it is perfectly crispy. A delicious and savory chicken is the end result, and rice and beans are the ideal side dish.


  • 1pd. of skinless, chicken breast

  • 1 bay leaf

  • 1 small yellow onion, sliced thin

  • 1 1/2 tbsp. sazon completa

  • 4 garlic cloves, minced

  • Fresh lime juice


Wash your chicken and place in a medium saucepan, covered with water. Add your bay leaf & salt. Boil over medium-low heat for 20-25 min. Remove your chicken from the water and let cool. Once cooled, shred it into very fine pieces.

Add your shredded chicken, sazon completa & garlic to a large bowl. Salt and pepper to taste and a few drizzles of olive oil to it.

Heat some olive oil in a saute pan over medium heat and add your thinly sliced onions, to this now add your chicken mixture. Allow to cook untouched for 2-3 minutes to develop a crisp crust on one side of your meat. Add your lime juice & then mix and toss onions and chicken constantly until they reach desired crispness and color. Add more seasoning if needed.


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