Cuban, Main plate
MOJO:
3/4 c Fresh orange juice
2/3 c Fresh lemon juice (lime works too)
4-6 cloves Garlic
1 tb Salt
CHICKEN:
2 boneless skinless chicken breasts
1/2 cube boullion 1 md onion 2 tb vegetable oil
1. Place the chicken breasts that you rinsed in a pot and just barely cover with cold water. Add the bouillon and bring to a simmer. Cook for 20-30 minutes (you really can’t overcook the chicken like this). When the chicken is done, remove and set aside. You can discard the broth you just made or you can strain and reuse at your leisure–chicken soup anybody? While chicken boils, make the mojo.
2. When the chicken has cooled enough, shred, along the grain, with your fingers or a fork into 1/2 inch strips or if you like your chicken-fried-cow more crispy, shred even finer. Place in a bowl and pour in Mojo, such that the chicken is immersed and covered by the mojo. Cover and refrigerate for at least one hour but no more than 3 hours.
3. Remove the chicken from the mojo and dry with paper towels on a plate. Important: Reserve the leftover mojo.
4. Place a heavy bottomed, shallow skillet or frying pan under medium-high heat. Once the pan is hot, add the oil, it will shimmer and maybe smoke a little. This is good. Add the dried chicken shreds in one even layer to the pan. (Note from author: using my trusty Lodge 12″ cast iron pan, I can only do about half the chicken at a time.) Do not stir-fry, allow the chicken to brown, nearly burn. After about 2 or 3 minutes, turn over the chicken evenly in order to brown the other side (the higher the walls of the skillet, the trickier this is).
5. After another 2 or 3 minutes, toss in the sliced onion and stir fry a bit. When the onions have begun to get soft (about a minute) add a “chorro” of the reserved mojo and continue stir-frying. Oh yeah, un “chorro” equals about 3 tablespoons. You’ll get some nice steam action to finish cooking the onions along with mad flava. Stir fry for another minute or so and once the mojo has mostly evaporated, pour out onto a platter. I like this best with just white rice but I ain’t gonna complain about some frijoles negros over the rice.
Rating: 5/5 stars
Source: Arroz y Frijoles
Luis: "This menu goes to 11."