Bite with Belkys: Vaca Frita de Pollo

The Chef: Ezequiel Sosa
The Restaurant: Bongos Cuban Cafe
The Dish: Vaca Frita de Pollo

Ingredients:

6 large boneless, skinless chicken breasts
8 cups of water
1 medium white onion
4 garlic cloves
4 garlic cloves, minced
1 1/2 tsp. of salt
1 tsp. of dried oregano
1 bay leaf
1/2 cup of lime juice
vegetable oil
1 Tbs. of olive oil

Method of Preparation:

-Start by cooking the chicken in a pot of boiling water. Add chopped onion, garlic cloves and salt for extra flavor.

-After about 30 minutes, let the chicken cool and then shred it into small pieces.

-Next, combine the chicken with oregano, bay leaf, minced garlic and lime juice.

-Pour a little vegetable oil over a flat grill or in a sauté pan and cook the chicken until it's a nice golden brown.

-In the meantime, sauté some sliced onions in a little olive oil and a dab of white wine.

To Plate the Dish:

Serve the vaca frita de pollo and top it off with the sautéed onions. You can garnish with lime wedges.

Serving Suggestion: Chardonnay

Serves: 6

FOR MORE INFORMATION:

Bongos Cuban Cafe
601 Biscayne Blvd.
Miami, FL 33132
786-777-2100
www.bongoscubancafe.com