Cuban · intermediate
Cuban Crispy Shredded Chicken With Sour Citrus Onions
Succulent halal chicken breast shredded and pan-seared until golden and crisp, tossed with thinly sliced onions marinated in garlic and tangy sour citrus juice.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place chicken breasts in a pot with chicken stock and two minced garlic cloves, bring to a boil, then simmer covered for 15 minutes until tender.
- 02
Remove chicken from stock, let cool slightly, and shred into long pieces using two forks.
- 03
Whisk together orange juice, lime juice, remaining minced garlic, oregano, salt, and black pepper in a bowl.
- 04
Toss the shredded chicken and sliced onions into the citrus marinade and let rest for 10 minutes.
- 05
Heat olive oil in a heavy skillet over medium-high heat until very hot.
- 06
Using tongs, place chicken and onions in the skillet, pressing down flat, and sear undisturbed for 5 minutes until crispy and golden before flipping to crisp the remaining side.
A LITTLE KITCHEN KNOW-HOW
Shred-and-Sear
Pre-cooking protein in liquid to soften fibers before searing hot in oil to achieve crispy exterior edges.
Notes from the kitchen
- Do not overcrowd the pan when searing to ensure the chicken crisps rather than steams.
- Mixing fresh orange juice with lime juice closely replicates the authentic tang of Cuban sour orange juice.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.