Translating the name of this dish is a bit nonsensical since it would be “fried cow of chicken,” but it is simply a version of the classic Vaca Frita “fried cow” made with chicken instead of beef. I like to keep plain shredded cooked chicken on hand in my freezer so I can use it to quickly make meals like this or Reina Pepiada. See Simple Shredded Chicken for how to cook the chicken in bulk on the stovetop, in a slow cooker or in a pressure cooker.
- Yield: 4 Servings
- 2 cups (280 g) Simple Shredded Chicken
- ¼ cup (60 ml) freshly squeezed lime juice
- 1 tbsp (10 g) minced garlic
- 1 tsp (6 g) fine Himalayan salt
- 6 tbsp (56 to 84 g) fat of choice for frying (lard, avocado oil or extra-virgin olive oil)
- 1 white onion, cut into thin rings
- Lime wedges, for garnish
- In a mixing bowl, combine the shredded chicken, lime juice, garlic and salt and stir well. You can let it marinate for 30 to 60 minutes in the refrigerator or cook it right away if you’re in a hurry.
- In a large skillet, heat your fat of choice over medium heat until shimmering, 3 to 5 minutes. Add the chicken and spread into a thin even layer in the pan. Let it fry undisturbed for 10 to 15 minutes, or until it is browned and crispy on the bottom. This may seem like a long time, but it is correct.
- Add additional cooking fat as needed. Stir the chicken and let it fry undisturbed for another 5 minutes. Add the onion rings and stir to mix in with the chicken, frying for an additional 5 to 10 minutes while stirring occasionally. The end result should be crispy and browned and the onion softened but not mushy. Garnish with lime wedges and serve.