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 Plans were thwarted upon discovering olive oil & garlic had disappeared from my pantry and had been replaced by an abundance of onions.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 topped with sliced avocado & chopped cilantro, topping a fresh salad tossed with a citrus-vinaigrette, or stand-alone with a generous side of guacamole.
In a medium non-reactive bowl, add fruit juices, stirring to combine.
Add chicken, salt & pepper, tossing to combine.
Cover and refrigerate, marinating for at least an hour.
In a large skillet, melt butter over medium-high heat.
Add onions, cooking until deep brown & transparent around 10 minutes.
Add chicken and juices, stirring to combine.
Cook until chicken is crispy and brown. **
Naturally low-carb & gluten-free
* If I don’t have leftover chicken available, I will use a rotisserie chicken picked up from the market.
** Resist the urge to stir, you want the chicken mixture brown & crispy, although not burnt.