Ingredients

The following ingredients have 2 Servings
  • 1 onion- diced
  • 1 tablespoon oil
  • 6 garlic cloves- rough chopped
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • ¼ teaspoon chipotle powder (optional- for heat)
  • 1 cup of water
  • 1 tablespoon soy sauce or GF Braggs Liquid Amino Acids ( or one bouillon cube)
  • 1 tablespoon apple cider vinegar (or lime juice)
  • 1 tablespoon dried oregano (or a couple of bay leaves)
  • 1 can diced green chilies (optional)
  • 3 lbs chicken- boneless, skinless chicken breast or thighs (left whole)

Instruction

  • If baking, preheat oven to 400F (See notes for instant pot)
  • Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, saute 2 minutes, stirring. Add garlic, turn heat to medium, saute 4-5 minutes until fragrant and golden and onions are tender. Add spices and salt, toasting for 1-2 minutes
  • Add water, soy and vinegar. Add oregano and optional green chilies. Stir.
  • Place chicken in the liquid. At this point, you could place all in your instant pot (see notes below).
  • Bring to a simmer. Cover and either simmer on the stove on med-low for 45 minutes or place in the hot oven.
  •  If cooking breasts, check at 35-40 minutes, they may be done depending on thickness and size. Thighs will need the whole 45 minutes, perhaps a little more, again, depending on size.
  • You’ll know if the meat is done when it’s 165-170F, or when it is tender and shreds easily with two forks. Shred the meat, then simmer gently on the stove until some of the liquid has evaporated, about 5 -10 more minutes.
  • If you like very crispy carnitas, simmer until all the liquid is gone, and/ or drain well, then pan sear in oil to crisp, or place on a sheet pan and broil in the oven.