Crispy Chicken Vaca Frita with Cilantro Rice and Cuban Black Beans

Crispy Chicken Vaca Frita with Cilantro Rice and Cuban Black Beans

Flavorful, shredded chicken cooked until crispy, paired with sautéed onions and bell peppers, served alongside fragrant cilantro-lime white rice and seasoned Cuban black beans. This authentic and hearty meal is perfect for meal prepping.

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Ingredients

Instructions

  1. Place the chicken breasts in a large pot with 2 cups of water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through and easily shredded. Remove chicken from pot, reserving 1/2 cup of cooking liquid, and let cool slightly.
  2. While chicken cools, prepare the vegetables. Thinly slice half of the yellow onion and finely chop the other half. Mince the garlic cloves and chop the green bell pepper.
  3. Using two forks or your hands, shred the cooked chicken into bite-sized pieces. In a medium bowl, toss the shredded chicken with 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 cup of the fresh lime juice and the orange juice. Set aside to marinate while you prepare the beans and rice.
  4. To make the Cuban Black Beans: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped yellow onion, green bell pepper, and half of the minced garlic. Sauté for 5-7 minutes until softened. Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
  5. Add the rinsed black beans, 1 cup chicken broth, and the reserved 1/2 cup chicken cooking liquid to the saucepan. Bring to a simmer and cook for 15 minutes, allowing flavors to meld. Lightly mash about 1/4 of the beans against the side of the pot with a spoon to thicken the sauce slightly. Set aside and keep warm.
  6. To cook the Cilantro Rice: Prepare 2 cups of white rice according to package directions, typically by combining with 4 cups of water in a pot and simmering until water is absorbed and rice is tender (about 18-20 minutes). Once cooked, stir in 1/8 cup fresh lime juice, 1/4 teaspoon salt, and 1/2 cup chopped fresh cilantro.
  7. For the Vaca Frita: Heat the remaining 3 tablespoons of olive oil in a large skillet or cast iron pan over medium-high heat. Add the sliced yellow onion and remaining minced garlic. Sauté for 3-5 minutes until the onion starts to soften and turn translucent. Push the onions to one side of the skillet.
  8. Add the shredded chicken to the empty side of the skillet, spreading it out into a thin layer. Let it cook undisturbed for 5-7 minutes until the chicken starts to crisp and brown. Stir occasionally, mixing with the onions, and continue cooking for another 5-7 minutes until the chicken is nicely crispy and golden brown.
  9. Taste the Vaca Frita and adjust seasoning if needed (remaining salt, pepper, cumin, oregano).
  10. Serve the crispy chicken Vaca Frita with a side of cilantro-lime rice and a generous portion of Cuban black beans. Garnish with extra fresh cilantro, if desired.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days and reheat well in a microwave or on the stovetop.

Nutrition (per serving)