Chicken Vaca Frita-Style

By Ana Quincoces, author of "¡Sabor! - A Passion for Cuban Cuisine"

Ingredients:

2 lbs chicken breasts bone in
½ cup sour orange juice
¼ cup lemon or lime juice
4 tbsp light olive oil
1 tsp oregano
½ tsp cumin
1 bay leaf
6 garlic cloves, minced
½ tsp freshly ground pepper
2 medium yellow preferably sweet Vidalia onions, sliced thinly
Salt to taste

Directions:

1. Using a stockpot, add chicken and cold water to cover about 2 inches above. Add 3 teaspoons of salt and bay leaf, and bring to a boil on medium-high heat. Reduce heat to medium-low, cover, and let it simmer for about 50 minutes to an hour or until meat is tender and falls off the bones.

2. Carefully remove chicken from stockpot. After chicken has cooled, debone and shred by hand. The finer the shred, the crispier the finished product.

3. In a sauté pan or skillet, add about 2-3 tbsp of oil, add minced garlic and sauté on medium for about 1 minute, then add the sour orange juice, lemon juice, cumin, oregano and pepper and salt to taste. Stir well, let it simmer for about 2 minutes and remove from heat. Place that mixture in a separate bowl and set aside.

4. Heat the skillet to medium-high, add the remaining oil, once oil is hot, and add the shredded chicken and sauté for about 1 minute. Add the thinly sliced onion and cook on medium-high, stirring constantly, until chicken turns golden brown and onions are translucent and soft. Add about 3 tbsp of the mojo you just made and stir fry for another 2 minutes or until the mojo has almost evaporated completely. Add salt and pepper to taste. Remove from heat and serve.