Don’t let the name fool you — there’s no “cow” in this vaca. Vaca frita means “fried cow” in Spanish, but this version uses chicken instead of beef, making it a faster, lighter, but still flavor-packed dish. Vaca frita de pollo is all about bold citrus, garlic, and crispy, golden edges.

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Why You’ll Love This Recipe

This is one of those Cuban comfort food staples that feels humble and homey, yet totally crave-worthy. It starts with shredded cooked chicken, then gets seared until golden and crisp, with sautéed onions and plenty of fresh lime juice to bring it all together.

Here are few reasons why this will become your new favorite chicken recipe:

Crispy & tender combo – Juicy shredded chicken with irresistibly golden edges.

Zesty mojo-inspired marinade – Lime and orange juices pack vibrant flavor.

Quick and easy – Perfect for a busy weeknight if you use pre-cooked chicken.

Versatile crowd-pleaser – Pair with rice, beans, plantains or enjoy in tacos or bowls.

Key Ingredients You’ll Need

  • Shredded chicken – Poached or rotisserie; 2 large breasts or about 4 cups.
  • Garlic & onion – Aromatic backbone of Cuban flavor.
  • Citrus magic – Juice of lime and orange (or sour orange/mojo if available).
  • Seasonings – Cumin, garlic powder, salt & pepper.
  • Oil – Neutral oil (vegetable or avocado) for optimal crisping.

How to make Cuban Vaca Frita de Pollo

#1 Shred your cooked chicken.

#2 Toss it with garlic, spices, and citrus juice.

#3 Sauté onions in a hot skillet.

#4 Add the chicken and press it flat.

#5 Let it crisp—don’t stir too soon.

#6 Flip and sear until golden and crispy.

#7 Finish with a squeeze of lime and serve hot.

Recipe Tips

#1 – The trick to crispy chicken

Use a heavy skillet (cast iron or stainless) for best browning. Avoid crowding the pan; crisp in batches if needed.


If you liked this Cuban Vaca Frita recipe, check out some other popular recipes on the blog!

Authentic Cuban Vaca Frita de Pollo (Crispy Shredded Chicken)

Don’t let the name fool you — there’s no “cow” in this vaca. Vaca frita means “fried cow” in Spanish, but this version uses chicken instead of beef, making it a faster, lighter, but still flavor-packed dish. Vaca frita de pollo is all about bold citrus, garlic, and crispy, golden edges.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Entree, Main Course
Cuisine cuban, hispanic
Servings 4

Ingredients
  

  • 1 rotisserie chicken shredded

Chicken

  • 2 chicken breasts whole
  • 1 onion chopped
  • 3 garlic cloves smashed
  • 2 bay leaves
  • 4 cups water or chicken broth

Mojo

  • 4 garlic cloves grated
  • Juice of 1 lime
  • Juice of 1 sour orange
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1 onion thinly sliced
  • 6 tbsp neutral oil

Instructions
 

  • Shred up a rotisserie chicken or boil your own.
  • Add all the mojo ingredients to your shredded chicken.
  • Add thinly sliced onion and chicken to a pan on high heat with some oil.
  • Let it sit untouched for a few minutes until it was develop color.
  • Now mix until desired crispiness.
  • Serve with white rice, beans or plantains.
Keyword authentic, chicken, crispy, cuban, cuban food, shredded chicken