Cuban fried chicken
Nobody can say Cuban food is healthful--not with a straight face, anyway. But there’s also no denying that it’s delicious.
My friend Di discovered how good Cuban food is when she and I were in high school, and she started eating dinner with my family on a regular basis. The only Spanish she ever learned was “Mas platanos fritos, por favor.”
For this dinner of fried chicken paired with plantains, look for ripe plantains (platanos) in Latino markets and well-stocked supermarkets. They look like bananas that should have been tossed a few days ago; they’re perfect for frying. Before long, you might just find yourself saying, “Mas platanos, por favor.”
Serve this with rice and a salad of sliced avocados tossed with a little olive oil, lemon juice and salt.
Season chicken with salt and pepper to taste and set aside.
Heat 1/2 inch oil in large nonstick skillet over medium-high heat. Add chicken and fry, turning once, until chicken is browned and completely cooked, about 5 minutes a side. Remove chicken from skillet and keep warm.
Remove all but 3 tablespoons oil from skillet, reduce heat to medium and add onion and garlic. Cook, stirring, until onion just begins to soften, about 2 minutes. Pour onion, garlic and oil from skillet over chicken. Pour lemon juice over chicken and serve.
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