Name: Chicken Vaca Frita Style
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 chicken pieces (thigh and drumstick); Water, to cover the chicken; 2 lemons; 3 cloves of garlic; 1 piece of onion; 1 bay leaf; Salt, to taste; Ground black pepper, to taste; Garlic powder, to taste; Onion powder, to taste; Oregano powder, to taste; Cumin, to taste; 3 tablespoons olive oil

Method

Cooking the chicken

Remove the skin from the chicken thighs and drumsticks.
Place the pieces in a pot and cover them with water.
Add salt, ground black pepper, garlic powder, onion powder, oregano powder, cumin and the bay leaf.
Cook over medium heat until the chicken is well cooked. If you use a pressure cooker, set it to high heat and, as soon as it starts releasing pressure, lower it to medium: in about 20 minutes it will be ready.
Remove the chicken from the water and let it cool on a plate.
Strain the broth and reserve it for a soup or as a base for another recipe.

Shredding and marinating

When cold, shred the chicken into fine strands, making sure no bone or cartilage remains.
Squeeze the 2 lemons over the shredded chicken, add salt and pepper and mix well.
Finely chop the garlic cloves and onion and mix them with the chicken.
Let it rest for a few minutes so the flavors can infuse.

Browning the chicken

In a frying pan or deep pot, heat the 3 tablespoons of olive oil over high heat.
Add the chicken with all its marinade and fry it stirring constantly with a wooden or plastic spoon so it does not clump together.
If you notice it is dry while browning, add a little more oil.
Taste and adjust with a little more lemon or salt, to your liking.
Keep stirring until the chicken is golden and crispy, without letting it burn. Serve immediately.
CiberCuba