VACA FRITA DE POLLO is a classic Cuban dish made of shredded chicken marinated in a garlicky citrus mojo, then pan-fried until golden and crispy. The poaching process keeps the meat tender, while the high-heat sear provides a satisfying crunch. It pairs perfectly with rice, black beans, and sweet plantains.
Vaca Frita de Pollo takes the traditional shredded beef concept of classic Vaca Frita and applies it to chicken breasts. The result is tender meat packed with a citrus and garlic mojo marinade, fried in a skillet until the edges are browned and crunchy. It requires minimal prep and relies on pantry staples to build a deep flavor profile.
This is a versatile recipe that works well for meal prep or a quick dinner. The process of boiling the chicken in broth keeps it moist from the start. The quick pan fry at the end provides a satisfying texture that holds up well alongside softer sides like rice and beans.
We first had this dish at a Cuban restaurant in Miami on our first anniversary and absolutely loved it. We knew right away we wanted to try to recreate it at home. After a few test runs, we figured out the exact timing and citrus ratios to get that authentic restaurant taste right in our own kitchen.
IN THIS RECIPE...
What to Know About the Ingredients
THE MOJO MARINADE:
- CITRUS JUICE: Orange juice and lime juice create the bright, acidic base.
- GARLIC: Grated or minced garlic provides a sharp bite.
- SPICES: Dried oregano, cumin, salt, and black pepper add warm, earthy notes.
THE CHICKEN AND BASE:
- CHICKEN BREAST: Boneless, skinless breasts are poached and shredded.
- CHICKEN BROTH: Used to boil the chicken to keep it flavorful and moist.
- YELLOW ONION: Sliced thin and marinated with the chicken so it fries up sweet and crispy.
NEUTRAL OIL: Canola or vegetable oil is best for frying at high heat without burning.
How to Make Vaca Frita de Pollo
1. Make the Mojo
Whisk together the garlic, orange juice, lime juice, oregano, cumin, salt, and black pepper in a bowl. Set it aside in the fridge until you are ready to use it.
2. Poach the Chicken
Place the chicken breasts in a medium saucepan. Cover them completely with the chicken broth. Bring the liquid to a boil over high heat, cover the pan, and lower the heat to low. Allow it to simmer for 20 to 25 minutes until the thickest part of the chicken reaches 165 degrees Fahrenheit.
3. Shred the Meat
Remove the chicken from the broth and let it cool. Once it is cool enough to handle, shred the chicken using your hands or two forks.
4. Marinate
Add the shredded chicken, sliced onions, salt, and your prepared mojo marinade to a medium mixing bowl. Toss everything to combine and let the chicken sit for 15 minutes to absorb the liquid.
5. Fry for Crispiness
Heat your neutral oil in a large non-stick skillet over high heat. Once the oil is hot, add the marinated chicken and onions. Spread them out into an even layer. Allow the chicken to cook undisturbed for 5 to 7 minutes. You are looking for the liquid to cook out and for the bottom to get browned and crispy.
6. Flip and Finish
Flip the chicken to the other side and let it brown for another 2 to 3 minutes. If you have trouble flipping it in one piece, simply stir the chicken, let it sit for 30 seconds, and stir again until all the chicken is browned. Remove the pan from the heat and serve.
Frequently Asked Questions
Can I use lentils for this recipe instead of chicken?
Yes. If you want a vegetarian version of these Cuban flavors, you can substitute cooked brown lentils or whole masoor dal for the chicken. Skip the boiling step entirely. Toss your cooked lentils and sliced onions in the mojo marinade, then pan-fry them briefly in the oil to warm them through and evaporate the excess liquid. They will not get quite as crispy as shredded chicken, but the flavor will be excellent.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs have a higher fat content and will stay even juicier during the high-heat frying process. You can poach and shred them the exact same way.
Can I prep this in advance?
You can poach and shred the chicken a day or two in advance. You can also mix the mojo marinade early. Keep them stored in separate airtight containers in the fridge. When you are ready to eat, combine them, marinate for 15 minutes, and pan-fry.
Related Recipes
Vaca Frita de Pollo (Cuban Crispy Fried Chicken)
Ingredients
Mojo Marinade
- 1 tablespoon garlic grated or minced
- ½ cup orange juice
- ¼ cup lime juice
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
Chicken
- 1 pound chicken breast
- 2 cups chicken broth
- 1 yellow onion sliced thin
- 2 tablespoons neutral oil canola or vegetable
Instructions
Mojo Marinade
- Whisk together all the ingredients for the marinade.1 tablespoon garlic, ½ cup orange juice, ¼ cup lime juice, ½ teaspoon dried oregano, ½ teaspoon cumin, 1 ½ teaspoons salt, ¼ teaspoon black pepper
- Set aside in the fridge until ready to use.
Chicken
- Place the chicken in a medium saucepan and cover with chicken broth, ensuring the chicken is completely immersed, about 2 cups.1 pound chicken breast, 2 cups chicken broth
- Bring the broth to a boil over high heat then cover and lower the heat to low and allow to simmer for 20-25 minutes or until the thickest part of the chicken has reached 165°F.
- Remove the chicken from the broth and let it cool. Once cool enough to handle, shred the chicken using your hands or two forks.
Vaca Frita de Pollo
- Add the shredded chicken, sliced onions, salt, and mojo marinade to a medium mixing bowl. Toss to combine and let the chicken marinate for 15 minutes.1 yellow onion
- Heat your oil in a large, non-stick skillet over high heat. Once the oil is hot, add the marinated chicken and onions to the skillet and spread out into an even layer.2 tablespoons neutral oil
- Allow the chicken to cook undisturbed for about 5-7 minutes. You’re looking for the liquid to cook out and for the chicken and onions to get browned and crispy.
- Flip the chicken to the other side and let brown for another 2-3 minutes. If you can’t flip it, just stir the chicken, letting it sit and cook for about 30 seconds between stirs until the chicken is all browned.
- Once all the chicken is browned, remove the pan from the heat. Serve the chicken with Cuban rice and beans, plantains, and enjoy!
