Cuban Fried Chicken (Vaca Frita de Pollo)

🛒 Ingredients

• Chicken breasts, boneless, skinless 150 g · 248 kcal
• Onion 50 g · 20 kcal
• Garlic cloves 8 g · 11 kcal
• Bell pepper (red or green) 38 g · 11 kcal
• Lime juice 15 g · 4 kcal
• Orange juice (freshly squeezed) 30 g · 14 kcal
• Cumin powder 1 g · 2 kcal
• Dried oregano 1 g · 1 kcal
• Olive oil 14 g · 124 kcal
• Fresh cilantro 2 g · 1 kcal

👨‍🍳 Instructions

1. Place chicken breasts in a pot and cover with water; add a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until cooked through.
2. Remove chicken from the pot, let cool slightly, then shred it finely using two forks or your hands. Reserve some cooking liquid.
3. In a bowl, combine shredded chicken with lime juice, orange juice, minced garlic, cumin powder, dried oregano, and a pinch of salt and pepper. Marinate for at least 30 minutes.
4. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and spread it out in a single layer. Press down lightly with a spatula to encourage crisping.
5. Cook for 5-7 minutes without stirring, then flip and cook for another 5-7 minutes until both sides are golden brown and crispy. Remove chicken from the skillet.
6. In the same skillet, add sliced onions and bell peppers. Sauté for 5-7 minutes until softened and lightly browned, adding a splash of reserved chicken broth if needed.
7. Return the crispy chicken to the skillet with the sautéed vegetables. Toss everything together to combine.
8. Garnish with fresh cilantro and serve hot, traditionally with white rice and black beans.