Restaurant Recipes
Havana Harry's Chicken Vaca Frita
Ingredients
- 2 pounds chicken legs and thighs
- 1 bay leaf
- 4 tablespoons vegetable oil
- 1/2 head garlic, cloves slightly mashed to loosen skins
- 3/4 cup bitter (Seville) orange juice
- 1/4 cup lemon juice
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon minced fresh oregano
- 1/8 teaspoon cumin
- 2 onions, peeled and thinly sliced
- 4 to 6 garlic cloves, minced
- Salt and freshly ground pepper
Instructions
- Place the chicken and bay leaf in a stockpot. Cover with water by an inch and bring to a boil; skim and discard impurities.
- Turn heat down and cook, covered, at a lively simmer for about 45 minutes or until meat falls off the bones.
- Strain, reserve cooking liquid for another use. Discard chicken skin and bones.
- When chicken is cool enough to handle, shred into strips with your hands. Reserve.
- To make the mojo, heat 2 tablespoons oil in a heavy skillet and lightly sauté the garlic until it begins to color, 1 or 2 minutes.
- Remove garlic with a slotted spoon; slip skins off and mince.
- Remove pan from the heat and add the minced garlic, citrus juices, pepper, oregano and cumin; stir well and reheat.
- Transfer to a bowl and keep warm.
- In the same skillet heat remaining 2 tablespoons oil and sauté shredded chicken and onions over medium-high heat until the meat is brown and crisp, stirring in minced garlic halfway through.
- Season with salt and pepper.
- Transfer to serving platter.
- Pour mojo over.
Attribution
Havana Harry's - Coral Gables, Florida