This citrusy Cuban-inspired chicken is the easiest recipe ever, yet the flavors feel complex. If you didn’t know what went in it, you would swear there was an expansive list of ingredients in it. This one is definitely going into the dinner rotation. Ok so enough about how awesome this dish is, let’s talk about how to make it.
- Buy a rotisserie chicken (Lucky’s has them on sale for $5 on Wednesdays)
- Shred chicken into a bowl
- Add a little garlic, salt and pepper
- Squeeze a lemon, lime and orange onto the chicken
- Let sit for 20-30 minutes
- Chop up a yellow or white onion into slices
- Let sizzle in a hot pan with a little oil
- Add chicken to pan and let the flavors mingle together and get crispy
I wish I was so creative enough to have come up with this on my own, but I’m not that great at simple. I found this recipe on Bon Appetit’s website some time ago. I found my bookmark last night before I hit the grocery store and am so glad I did. The leftovers were even more amazing today.
Here’s a link to the original recipe: Bon Appetit vaca frita de pollo
I paired the chicken with cilantro lime rice, black beans, and fried plantains.
For the rice, I’m spoiled rotten and have the most amazing rice cooker ever by Zojirushi. So I can’t tell you the technical details on how to cook rice, thus why I have the cooker, but I can tell you what I put in it.
- 2 Cups of uncooked long grain white rice (just what I had on hand)
- TBSP of butter
- Chopped cilantro
- Garlic salt seasoning (Garlic Dude Dust of course)
- Salt and pepper
- Chicken Broth to the 2 line, water works just fine if you don’t have broth….sorry not helpful
For the beans, I went lazy style and just opened up a can and added a little Dude Dust
For the plantain, I grabbed the ripest one I could find and ideally you want to let one get super spotty before you fry it. Simply peel, slice, salt and then add to a sizzling hot pan with oil until they are a nice golden brown.