Cuban Crispy Shredded Chicken with Onion Mojo and Golden Yuca

Instructions

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   1. Place the chicken in a medium pot with the chicken broth or water, bay leaf, 6 crushed garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cumin. Bring to a boil, reduce to medium-low heat, and cook for 22 to 25 minutes, until the chicken is tender and reaches 165 °F / 74 °C in the center.

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   2. While the chicken cooks, place the yuca in another pot with enough water to cover and 1/2 teaspoon salt. Simmer for 20 to 25 minutes until tender but not falling apart. Drain well, remove any tough center fiber, and set aside.

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   3. Remove the chicken from the broth, let it cool for 5 minutes, and shred it into thick strands using your hands or two forks. Toss the shredded chicken with 2 tablespoons of the orange juice and 1 tablespoon of the lime juice so it absorbs flavor.

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   4. For the mojo, heat 2 tablespoons vegetable oil in a wide skillet over medium heat. Add the onion, green bell pepper, the 2 sliced garlic cloves, oregano, the remaining 1/2 teaspoon cumin, the rest of the salt, sugar, and the remaining black pepper. Cook for 6 to 8 minutes, stirring, until the onion is soft and lightly golden.

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   5. Add the remaining orange juice and lime juice to the mojo. Cook 1 to 2 minutes more until the flavors come together. Turn off the heat and stir in half of the fresh cilantro. Keep warm.

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   6. Heat a large cast-iron or nonstick skillet over medium-high heat. Add 1 tablespoon vegetable oil and the lard if using. When very hot, add half of the shredded chicken in a single layer without overcrowding. Cook for 4 to 5 minutes with minimal stirring, then turn and cook 3 to 4 minutes more until browned and crispy at the edges. Repeat with the remaining chicken and another tablespoon of vegetable oil.

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   7. Return all the crispy chicken to the mojo skillet and toss for 1 minute over medium heat so it gets coated without losing its texture.

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   8. In the same skillet used for the chicken, add the last tablespoon of vegetable oil and brown the cooked yuca for 5 to 8 minutes over medium-high heat, turning carefully, until it has crisp golden edges. If you prefer the oven, spread it on a tray and bake at 425 °F / 220 °C for 15 to 20 minutes, turning halfway through.

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   9. Serve the vaca frita-style chicken with the golden yuca on the side. Finish with the remaining fresh cilantro and orange wedges for squeezing over the dish to taste.