CHICKEN CARNITAS RECIPE
The most tender, juicy, flavorful, crispy caramelized edges chicken carnitas recipe of your dreams!
Provided by Florentina
Categories Main Dishes
Time 1h40m
Number Of Ingredients 18
Steps:
- Oven Method:Preheat your oven to 325"F.
- In a large cast iron dutch oven add 2 tbsp of olive oil and layer the chicken thighs on top. Sprinkle with the chicken carnitas seasoning: sea salt, garlic and onion powder, cumin, oregano, red pepper flakes and chili powder. Add the garlic cloves and orange peels.
- Pour the orange and lime juice over the top and give everything a good toss to coat. Cover with a tight lid and transfer to the preheated oven for 1 1/2 hours until the chicken i tender and falls apart when stabbed with a fork.
- Use two forks to shred the chicken in the same pot you cooked it in then transfer it to a broiler proof baking sheet or dish. Drizzle the carnitas with the honey all over the top and broil for a few minutes until caramelized at the edges. Make sure to keep a close eye on the carnitas so they don't burn.
- To cook the acorn squash, preheat oven to 400"F.
- Cut the acorn squash in half and scoop out the seeds. Cut a thin slice off of the bottom of each acorn squash half so it sits flat during baking.
- Rub the inside of each acorn squash with a little olive oil and sprinkle generously all over with sea salt, red pepper flakes, freshly cracked black pepper and cumin. Roast for 50 minutes to 1 hour until tender and caramelized around the edges.
- Serve the carnitas inside the roasted acorn squash bowls, sprinkled with the pepitas and garnish with the cilantro and edible flowers if available. Serve with lime wedges, a drizzle of extra virgin olive oil and sour cream.
Nutrition Facts : ServingSize 1 g, Calories 442.5 kcal, Carbohydrate 34.3 g, Protein 40.5 g, Fat 17.1 g, SaturatedFat 3.3 g, Cholesterol 152.7 mg, Sodium 958.5 mg, Fiber 5.3 g, Sugar 8.7 g, UnsaturatedFat 10.3 g
CHICKEN CARNITAS-RESTAURANT STYLE-EASY!
So we have a favorite mexican restaurant we love to go to and we decided to try to make our favorite dish from there at home...with 4 kiddos at home cooking in is often easier (OK...it's ALWAYS easier) and definitely more cost effective. This is a little like fajitas but isn't grilled and has a more delicate flavor. If doubling the recipe I would recomend cooking 1 batch and then another-that way the skillet can stay hot enough and the chicken and vegetables don't just steam in the pan-you want them to carmelize a bit. Serve with lime, shredded lettuce, chopped cilantro and guacamole.
Provided by SweetFuzion
Categories Meat
Time 30m
Yield 8 soft tacos, 4 serving(s)
Number Of Ingredients 9
Steps:
- After prepping the food heat a large heavy skillet over med-hi to high heat and add the butter and olive oil and allow them to bubble and get sizzling. Add the chicken and spread evenly into pan. Watch the heat and adjust the temp as needed! You need the skillet to be hot yet you dont want to scorch the chicken or oil.
- Stir fry chicken for about 4 mins and then add the onion and peppers. You may need to increase the heat for a bit if the skillet cools down too much-remember we want the chicken and veggies to carmelize a bit. If needed add a bit more butter or olive oil.
- Let veggies and chicken cook at least 4 more minutes and then sprinkle with garlic salt and pepper. 1/2 tsp is about what I use but it's just an estimate-please go heavy or light depending on your preference.
- At this point if you can tell the chicken is done(test a piece if needed) then stir in the A-1 sauce and let the chicken and veggies cook about 1 minute or so.
- Serve with the flour tortillas and top with shredded lettuce, chopped cilantro, and guacamole. A squeeze of lime is also good. I love to serve with pot scrubbers mexican rice and mashed pinto beans.
Nutrition Facts : Calories 394.7, Fat 15.3, SaturatedFat 5, Cholesterol 84.1, Sodium 552.6, Carbohydrate 33.2, Fiber 2.4, Sugar 2.1, Protein 29.5
SLOW COOKER CHICKEN CARNITAS
Chicken variation on the classic pork carnitas. Serve in tortillas with whatever toppings you want. Enjoy.
Provided by Chef Dan J
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 8
Number Of Ingredients 22
Steps:
- Dissolve chicken bouillon in boiling water.
- Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
- Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
- Trim chicken as needed. Coat all sides with the seasoning blend.
- Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 8.1 g, Cholesterol 66.1 mg, Fat 4.6 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 1 g, Sodium 824.7 mg, Sugar 3.7 g
INSTANT POT® CRISPY CHICKEN CARNITAS
Chicken carnitas made in the pressure cooker are quick and easy! We crisp them up in the broiler, and they are perfect to meal-prep and enjoy for the week! Serve with tortillas, diced onions, chopped cilantro, sauteed cabbage, lime wedges, and anything else you like!
Provided by Margo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and sear chicken breasts, 1 to 2 minutes per side, working in batches so chicken sears rather than steams. Transfer chicken to a plate.
- Add garlic and onion to the hot cooker; cook and stir until browned evenly on all sides, about 2 minutes. Return chicken to the pressure cooker along with lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon adobo sauce, orange zest and juice, and bay leaf. Close and lock the lid. Set timer for 8 to 10 minutes, depending on size of chicken breasts.
- Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender. Blend chipotle sauce until smooth.
- Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer chicken breasts to a clean surface and reserve cooking liquid. Shred chicken meat using 2 forks. Place in a large bowl and drizzle 1/4 cup cooking liquid over chicken; toss to coat. Drizzle 1 tablespoon oil over the surface of a baking sheet. Add chicken to the sheet and drizzle remaining 1 tablespoon oil on top. Stir to coat evenly.
- Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid and rotate the pan for even broiling. Continue broiling until crispy, 5 to 7 minutes more. Serve with chipotle sauce.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 4.7 g, Cholesterol 56.1 mg, Fat 15.3 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 2.5 g, Sodium 185.9 mg, Sugar 1.6 g
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- Add the orange zest & juice, lime zest & juice, garlic, jalapeno, olive oil, cumin, oregano & kosher salt to a large bowl. Whisk to combine. Add in the chicken thighs & yellow onion. Toss to combine. Set aside to marinate for at least 20 minutes or marinate in the refrigerator (covered) for up to 8 hours.
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- Place the Chicken Breasts in the oven with 1 cup of water. Cook on high power for 5 minutes. When it gets cooked, discard the water and shred the chicken using two forks. Keep it aside.
- In a mixing bowl combine, Chicken Broth, Orange Juice with Pulp, Lime Juice, Salt & Pepper, Ground Cumin, Smoked Paprika, Dried Oregano, Canola Oil, and Minced Garlic. Stir to combine everything.
- Drizzle 1/4 cup of the Carnitas Spice Mix over the Chicken. Toss to combine with a spoon and broil for 5 minutes. After 5 minutes, add some more Broth and broil for 5 more minutes. Do this for 15 minutes or until the chicken gets crispy on the edges and soaks up all the liquid
- Warm the tortillas in the oven until pliable. Place the Carnitas filling in the Tortillas, along with red onion slices and chopped cilantro. Drizzle some lime juice on top. If you want, you can drizzle some crema on the top and then serve this.
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