Chicken Carnitas

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Chicken breasts and thighs, braised, then shredded, then broiled in the braising liquid.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


~6 Boneless Chicken Thighs
~6 Boneless, skinless breasts
1 can chipotle peppers in adobo sauce
two small limes, cut in half
1 large onions, cut in half
1.5 tsp Salt (or to taste)
2 bay leaves


Preheat oven to 350. Put all the chicken in a large dutch oven. Add all ingredients and enough water to cover. Stir to coat. Cook in oven for about an hour.
Remove from oven, test for doneness. Remove chicken from liquid. Strain out limes, onions, bay leaves, but save the liquid. Put liquid in sauce pan and reduce until it starts to thicken. Might take a while.
In the meantime, allow chicken to cool enough to handle, use two forks to shred the chicken. Turn oven on to broil. Spread chicken on a rimmed pan or shallow pan that can go under the broiler. Pour reduced liquid over the shredded chicken and stir to coat. Place under the broiler for 6 to 8 minutes or until the chicken just begins to crisp. Remove from oven and stir. Return to oven for another couple minutes.

Serve over rice, or roll into tacos or burritos.


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