If you’re making the sour orange juice: combine ¼ cup of orange juice (fresh squeezed is best) and ¼ cup lime juice in a jar or bowl. Stir or shake the juice to combine well. Set aside until ready to use.

Add the garlic, sour orange juice, ½ tsp. salt, dried oregano, cumin and black pepper to a jar or bowl. Stir or shake well to combine. Refrigerate the marinade for at least 30 minutes. Shake or stir well before using.

Place the chicken in a medium saucepan, large enough so that they fit side by side without overlapping. Cover the chicken with chicken broth (about 2 cups). Add ½ tsp. of salt.

Start the chicken on high heat; bring the broth to a boil. Lower the heat to medium-low and cover.

Simmer the chicken gently for 20-25 minutes. Make sure the internal temperature of the thickest part of the chicken breast is at least 165°F. Remove the chicken breast from poaching liquid and set on a cutting board to cool.

When the chicken has cooled enough to handle, shred using your hands or two forks.

Add the shredded chicken, sliced onions, ½ tsp. salt and the prepared mojo marinade to a large bowl; stir or toss well to combine. Let the chicken and mojo sit for 15-20 minutes so it absorbs all the delicious juice, toss occasionally.

Heat the canola oil in a large, non-stick skillet over medium-high heat. When the oil is hot, add the shredded chicken and arrange it into 1 layer.

Cook the chicken for 5-6 minutes, do not stir. Let the liquid cook out and let the bottom become browned and crispy.

Using a large spatula, get under a section of the chicken and flip (don’t stir). Pick another section and flip, repeat until all of the chicken is browned side up.

Cook for another 1-3 minutes. Keep in mind that this side will brown a lot faster since the liquid has cooked out already. Check a section after 1 minute to make sure it’s not burning. Flip over any sections that need to brown a little more. Keep checking and flipping until the chicken is golden and crispy on the outer layer.