This weeks meal prep was once again inspired by my need to take a break in the kitchen. Our staple protein will be a whole chicken.
Vaca Frita is a Cuban dish consisting of fried and shredded skirt or flank steak. It is often topped with sautéed onions and served with rice and black beans.
Wikipedia
Overview
Grocery List:
- 2 salad kits
- rice
- whole chicken
- bottle of mojo
- frozen platano maduros
- onion
- minced garlic
- olive oil
- taco shells
- taco toppings
Recipe
Chicken Vaca Frita
a la MILLENNIAL
What you’ll need:
- 3 lb whole chicken
- 1 bottle mojo
- 1 large onion chopped up
- 1 tbsp minced garlic
- salt + pepper to taste
In a large express or insta crock pot, place your whole chicken, pour an entire bottle of mojo on it, set the timer on “poultry setting” for 1.5 hours and do something useful for the next 1.5 hours. (#treatyoself)
Since I plan to use some of the chicken to add to my lunch salad, I separate enough chicken for that.
Toss the rest of the chicken onto a pan, drizzle olive oil and minced garlic on top. Break apart the chicken until it’s about half way crispy on medium high heat.
Then add the chopped onion, drop the heat to low and let that simmer.
Allow your vaca frita to get as crispy as you enjoy it, add salt and pepper to taste.
Meal 1
Grab whichever salad kit is on sale and toss it with room temperature chicken.
Meal 2
Fry frozen platano maduros in the air frier and make rice. Place the chicken vaca frita on top and enjoy.
Meal 3
Grab soft or hard shell tacos. Chop up your favorite taco toppings. Assemble chicken vaca frita tacos. (extra points if its Tuesday)
