There are certain things that are comforting to me and Cuban flavor is one of them. I love when things taste familiar in a nostalgic way. Vaca Frita literally means fried cow in Spanish. It wasn’t a dish that I ate often, but I always enjoyed it when I did. Then last month when we were visiting with my family in Miami, my dad took the hubs and I to a restaurant called Havana 1957. I ordered the chicken vaca frita and thoroughly enjoyed it. I knew I wanted to recreate it at home.
I started out with this recipe as I always do – searching Pinterest for whatever recipes I can find and them modifying to make it my own. That’s exactly what I did here and I think it turned out great! This was super easy and I highly suggest that you give it a try!
- 1 lb chicken breast
- 1/2 medium yellow onion, diced into half moons
- 1 tbsp garlic, minced
- 1/4 C lemon/lime juice
- 1/4 C sour orange juice if you have it (I didn't so I omitted)
- 3 C chicken stock
- 2 tsp cumin
- salt and pepper
- In a large sauce pan, bring your chicken breast, stock and 1 tsp cumin to a boil. Reduce heat to medium and continue to boil for 1 to 1.5 hours, until chicken is tender and can easily be pulled apart.
- Remove chicken from stock and on a cutting board, shred your chicken finely with two forks.
- Place your shredded chicken in a container and add your lemon/lime juice, salt, pepper and remaining cumin. Seal and shake so that all the flavors combine. Set aside while you chop your onions and prepare your side dishes (about 30 minutes).
- In a large skillet, bring about 1 tbsp of olive oil to temperature over medium heat. Add your onions and sautee for 15 minutes, taking care not to burn them. Add in your garlic and sautee for an additional minute.
- If needed, add in a little more olive oil. Turn your heat up to medium high and add your chicken. If it does not all fit in a single layer, you'll have to do it in batches. Cook for about 5 minutes and then carefully flip over. You want your chicken to brown and become very crunchy. Cook another 5 minutes or so on the other side.
- Serve with a lime wedge and enjoy!