2 lbs chicken (legs and thighs)
½ cup sour orange juice
¼ cup lemon or lime juice
5 tbsp vegetable oil
1 tsp oregano (minced)
¼ tsp cumin
1 bay leaf
6 garlic cloves (minced)
¼ tsp freshly ground pepper
2 medium onions (thinly sliced)
Salt and ground pepper to taste
Using a stockpot, add chicken and cold/tap water to cover about 2 inches above. Add bay leaf, and bring to a boil on medium-high heat. Skim off froth and foam. Reduce heat to medium-low, cover, and let it simmer for about 40-50 minutes or until meat is tender and falls off the bones.
Carefully remove chicken from liquid (You can keep the broth to make other dishes). Wait until chicken has cooled, debone and shred using two forks, then use your hands to shred into even thinner slices. (The thinner the slices, the crispier it gets at the end). Set aside.
The mojo or salsa will be made using a skillet or frying pan. Add about 2-3 tbsp of oil, add minced garlic and sauté on medium for about 1 minute, then add the sour orange juice, lemon juice, cumin, oregano and pepper. Stir well, let it simmer for about 2 minutes and remove from heat. Place that mixture in a separate bowl and set aside.
Using same frying pan, heat it over medium-high, add the remaining oil, once oil is hot, add the shredded chicken and sauté for about 1 minute. Add the thinly sliced onion and cook on medium-high, stirring constantly, until chicken turns brown and feels a little crisp, but onions are translucent and soft. Add about 3 tbsp of the mojo you just made and stir fry for another 2 minutes or until the mojo has almost evaporated completely. Add salt and pepper to taste. Remove from heat.
Place on a Serving dish while it is still hot. Pour some of the mojo or salsa.