Chef Chris Valdes’ Chicken Vaca Frita Recipe
1 chicken breast, boneless and skinless
2 limes, juiced
1 teaspoon salt
½ teaspoon black pepper
6 cloves garlic, crushed
1 teaspoon oregano
½ teaspoon cumin
1 teaspoon olive oil plus some more for cooking
1 onion, sliced
1. Place chicken breast in a pot with enough water to cover it and boil. Cook until the chicken is completely fully cooked and easy to shred for about 25 minutes. Remove from heat and strain. Shred chicken and set aside.
2. Make mojo sauce by combining lime juice, salt, black pepper, garlic, oregano, cumin, and olive oil, leave aside.
3. Place a large frying pan over high heat. Add oil and once hot, add shredded chicken, onions, and mojo sauce. Cook until the sauce has evaporated and the chicken is brown in color, about 5 minutes. Serve warm.