This content originally appeared on ForGoodMeasure. Republished with permission.
This recipe came together purely by accident. I was planning a classic Cuban mojo marinade comprised of olive oil, garlic, jalapeño & plenty of citrus. Plans were thwarted upon discovering olive oil & garlic had disappeared from my pantry and had been replaced by an abundance of onions. I also had leftover shredded chicken that needed to be used. So, I improvised. I sent my daughters into the garden to find whatever citrus was within reach. They returned with a couple of lemons, a handful of limes, and three Valencia oranges. The marinade issue was solved. A wedge of butter added some fat, while cooking the onions into a deep brown burst of flavor. The shredded chicken added a perfect texture of crisp, and I opted out of the jalapeño keeping it simple with salt & pepper. Perfect inside a crisp lettuce cup or tortilla topped with sliced avocado & chopped cilantro, topping a fresh salad tossed with a citrus vinaigrette, or stand-alone with a generous side of guacamole.
Crispy Citrus Chicken
** Resist the urge to stir, you want the chicken mixture brown & crispy, although not burnt.
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.