Ingredients- 3 lb chicken thighs boneless skinless
- 2 oranges juiced ( may be replaced with beer)
- 3 strips orange peel
- Juice from 1 lime
- 6 cloves garlic
- 3 tbsp olive oil
- 1 1/2 tbsp honey
- 1/4 c pepitas toasted
- 1/3 c cilantro leaves + edible flowers for garnish
- 2 limes cut into wedges
- 3 acorns squash for serving optional
Chicken Carnitas Seasoning:- 2 tsp sea salt + more to taste
- 1 tbsp garlic powder
- 2 tbsp oregano
- 2 tsp cumin + more to taste
- 1 tsp red pepper flakes
- 2 tsp chili powder
- 1 tbsp onion powder
Instructions- 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.
Chicken Carnitas Stove Top Method:- Follow all of the above steps and finish the braising process on the stove top on low flame, until the chicken falls apart, about 45 minutes to 1 hour. Transfer to a broiler proof dish together with the juices and caramelize under the broiler following the instructions above.
Slow Cooker/ Crock Pot Method:- Add the chicken thighs together with the carnitas seasoning, orange juice, lime juice and orange peel to the bowl of your slow cooker. Toss to combine well. Cook for 7-8 hours on low or about 5 hours on high, until the chicken is fork tender.
source:https://ciaoflorentina.com/chicken-carnitas-recipe-healthy/
Ingredients
- 3 lb chicken thighs boneless skinless
- 2 oranges juiced ( may be replaced with beer)
- 3 strips orange peel
- Juice from 1 lime
- 6 cloves garlic
- 3 tbsp olive oil
- 1 1/2 tbsp honey
- 1/4 c pepitas toasted
- 1/3 c cilantro leaves + edible flowers for garnish
- 2 limes cut into wedges
- 3 acorns squash for serving optional
Chicken Carnitas Seasoning:
- 2 tsp sea salt + more to taste
- 1 tbsp garlic powder
- 2 tbsp oregano
- 2 tsp cumin + more to taste
- 1 tsp red pepper flakes
- 2 tsp chili powder
- 1 tbsp onion powder
Instructions
- 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.
Chicken Carnitas Stove Top Method:
- Follow all of the above steps and finish the braising process on the stove top on low flame, until the chicken falls apart, about 45 minutes to 1 hour. Transfer to a broiler proof dish together with the juices and caramelize under the broiler following the instructions above.
Slow Cooker/ Crock Pot Method:
- Add the chicken thighs together with the carnitas seasoning, orange juice, lime juice and orange peel to the bowl of your slow cooker. Toss to combine well. Cook for 7-8 hours on low or about 5 hours on high, until the chicken is fork tender.
source:https://ciaoflorentina.com/chicken-carnitas-recipe-healthy/
0 Response to "Chicken Carnitas Recipe"
Post a Comment