This citrusy shredded chicken with onions is a staple in Cuban households. It’s best served with a side of rice and beans, but best enjoyed with family and friends. It’s known as Vaca Frita de Pollo in Spanish, which translates to “Fried Cow of Chicken.” …let me explain.

This citrusy Cuban shredded chicken involves neither cow nor deep frying. It’s inspired by Vaca Frita, a traditional Cuban dish made with shredded beef. This Vaca Frita de Pollo has the same cooking process as traditional Vaca Frita — it’s just the chicken version. You boil meat, season it, and sauté it in a pan.

Cuban shredded chicken with onions on a plate

In terms of flavor, this Cuban shredded chicken packs a punch of citrus compared to traditional beef Vaca Frita. In this recipe, we use lime because it’s more accessible than naranja agria or sour orange used in Caribbean cooking.

Along with the basic side of rice and beans, this Cuban shredded chicken pairs well with these crispy Cuban tostones. This shredded chicken also makes great leftovers for a taco filling.

The Complete Seasoning:

Sazón Completa or Sazonador Total

The main ingredient that gives the chicken its flavor is a spice blend known as Sazón Completa (Complete Seasoning) or Sazonador Total (Total Seasoning). The name of the exact spice blend depends on the brand. Badia sells Sazón Completa while Goya sells Sazonador Total.

Garlic, onion, salt, cumin, oregano, and ground coriander make up the seasoning. The secret ingredient in the name brands you can buy at the store is MSG.

For years, MSG has been villainized as an unhealthy ingredient because it is often found in ethnic foods. The reality is that MSG is OK in moderation; just don’t go putting complete seasoning on everything you eat.

Can you make your own Sazón Completa at home? Yes, but you’ll likely be missing the MSG for the extra boost of flavor.

You can find complete seasoning in the Latin or international section of your grocery store. You can also order it here from Amazon.

(The product linked here is an affiliate link. That Planner Friend may receive a commission if you purchase a product through this link, at no additional cost to you.)

Getting that golden color

The key to a delicious Vaca Frita de Pollo is getting all the flavor from the onions. As the onions caramelize, they will leave behind dark brown pieces in your pan. This is formally known as “fond.” The fond has a deep, concentrated flavor that you can extract by deglazing the pan. As fond forms, deglaze the pan by adding 1/4 cup of water at a time and scraping up the brown bits. You can squeeze lime juice directly onto the fond and mix it into the chicken.

Because you’ll want to scrape up all the tasty brown bits, I recommend cooking with a stainless steel pan, so you don’t scrape up harmful chemicals found in non-stick Teflon pans.

Print Recipe