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.