Spicy Chicken Carnitas
Spicy Chicken Carnitas
Ingredients
For the Carnitas
- 3 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 yellow onion, large, quartered
- 6 garlic cloves, peeled
- 1 orange, juiced
- 1 lime, juiced
- 3 serrano peppers, stems removed
- 4 dried chile de arbol, stems removed
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lard, or vegetable oil
For Serving (Optional)
- 12 corn tortillas, warmed
- 1/2 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- 1/2 cup salsa, your favorite
Instructions
- 1
Season the chicken chunks generously with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min - 2
In a large Dutch oven or heavy-bottomed pot, melt the 1/4 cup of lard or vegetable oil over medium-high heat. Brown the chicken chunks in batches until golden brown on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove browned chicken and set aside.
⏱️ 15 min - 3
In a blender, combine the quartered yellow onion, 6 peeled garlic cloves, juice from 1 orange, juice from 1 lime, 3 serrano peppers (stems removed), and 4 dried chile de arbol (stems removed). Blend until smooth.
⏱️ 5 min - 4
Return the browned chicken to the Dutch oven. Pour the blended spicy mixture over the chicken. Add 2 cups of chicken broth, 2 bay leaves, 1 teaspoon of dried Mexican oregano, and 1/2 teaspoon of ground cumin. Stir to combine.
⏱️ 5 min - 5
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 45 to 60 minutes, or until the chicken is fork-tender and easily shreds. Stir occasionally to prevent sticking.
⏱️ 60 min - 6
Once tender, remove the chicken from the liquid and place it on a large baking sheet. Shred the chicken using two forks. Discard the bay leaves. Skim off excess fat from the cooking liquid in the Dutch oven, reserving about 1/2 cup of the liquid.
⏱️ 10 min - 7
Preheat your oven's broiler to high. Drizzle the reserved cooking liquid over the shredded chicken on the baking sheet. Broil for 5-10 minutes, tossing every few minutes, until the carnitas are crispy and caramelized in spots. Watch carefully to prevent burning.
⏱️ 10 min•🌡️ 450°F+ - 8
Serve the spicy chicken carnitas hot in warm corn tortillas, garnished with finely diced white onion, chopped fresh cilantro, and a squeeze of lime juice. Serve with your favorite salsa on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Carnitas
Ingredients
For the Carnitas
- 3 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 yellow onion, large, quartered
- 6 garlic cloves, peeled
- 1 orange, juiced
- 1 lime, juiced
- 3 serrano peppers, stems removed
- 4 dried chile de arbol, stems removed
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lard, or vegetable oil
For Serving (Optional)
- 12 corn tortillas, warmed
- 1/2 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- 1/2 cup salsa, your favorite
Instructions
- 1
Season the chicken chunks generously with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min - 2
In a large Dutch oven or heavy-bottomed pot, melt the 1/4 cup of lard or vegetable oil over medium-high heat. Brown the chicken chunks in batches until golden brown on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove browned chicken and set aside.
⏱️ 15 min - 3
In a blender, combine the quartered yellow onion, 6 peeled garlic cloves, juice from 1 orange, juice from 1 lime, 3 serrano peppers (stems removed), and 4 dried chile de arbol (stems removed). Blend until smooth.
⏱️ 5 min - 4
Return the browned chicken to the Dutch oven. Pour the blended spicy mixture over the chicken. Add 2 cups of chicken broth, 2 bay leaves, 1 teaspoon of dried Mexican oregano, and 1/2 teaspoon of ground cumin. Stir to combine.
⏱️ 5 min - 5
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 45 to 60 minutes, or until the chicken is fork-tender and easily shreds. Stir occasionally to prevent sticking.
⏱️ 60 min - 6
Once tender, remove the chicken from the liquid and place it on a large baking sheet. Shred the chicken using two forks. Discard the bay leaves. Skim off excess fat from the cooking liquid in the Dutch oven, reserving about 1/2 cup of the liquid.
⏱️ 10 min - 7
Preheat your oven's broiler to high. Drizzle the reserved cooking liquid over the shredded chicken on the baking sheet. Broil for 5-10 minutes, tossing every few minutes, until the carnitas are crispy and caramelized in spots. Watch carefully to prevent burning.
⏱️ 10 min•🌡️ 450°F+ - 8
Serve the spicy chicken carnitas hot in warm corn tortillas, garnished with finely diced white onion, chopped fresh cilantro, and a squeeze of lime juice. Serve with your favorite salsa on the side.
⏱️ 5 min