Chicken Carnitas
Chicken Carnitas
Ingredients
For the Chicken Marination
- 750 g chicken thigh fillets
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon robertsons zesty lemon & herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon crushed garlic
- 1 lemon, juiced
- 1 lime, juiced
- 1/2 cup orange juice
- 250 ml chicken stock
For Assembling
- 8 mini tortillas, as needed for servings
- 1/4 cup fresh coriander, finely chopped, as needed
- 1/4 cup red onion, finely chopped, as needed
- 4 lime wedges, for serving
- 1/2 cup guacamole, as needed
Instructions
- 1
In a mixing bowl, combine the olive oil, black pepper, garlic powder, robertsons zesty lemon & herb seasoning, smoked paprika, ground cumin, and dried oregano. Stir well to create a spice paste.
⏱️ 2 min
- 2
Add the crushed garlic and chicken thigh fillets to the bowl. Ensure the chicken is thoroughly coated with the spice mixture.
⏱️ 3 min
- 3
Allow the chicken to marinate for approximately 15 minutes at room temperature.
- 4
Transfer the marinated chicken to a large pan or a slow cooker. Pour in the chicken stock, lemon juice, lime juice, and orange juice.
⏱️ 5 min
- 5
If using a pan, cook gently on a low heat for 2 to 3 hours, until the chicken is tender and juicy. If using a slow cooker, cook on low until the chicken is easily shreddable.
⏱️ 180 min
- 6
Once cooked, remove the chicken from the pan or slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
⏱️ 5 min
- 7
Return the shredded chicken to the pan with the remaining cooking juices. Mix well to ensure the chicken is coated in the flavorful liquid.
⏱️ 2 min
- 8
Spread the shredded chicken mixture onto a baking tray. Grill at 200°C (400°F) for 5 to 8 minutes, or until the edges are lightly charred and crispy.
⏱️ 8 min•🌡️ 200
- 9
Remove the chicken from the oven once it has achieved a crispy texture around the edges.
- 10
To assemble the carnitas, warm the mini tortillas in a non-stick pan for a couple of minutes on each side until pliable.
⏱️ 4 min
- 11
Fill each warm tortilla with a generous portion of the shredded chicken. Spoon guacamole over the chicken, then add plenty of finely chopped fresh coriander and red onion.
⏱️ 3 min
- 12
Finish with a squeeze of fresh lime juice from a lime wedge and enjoy your chicken carnitas.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Carnitas
For the Chicken Marination
- 750 g chicken thigh fillets
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon robertsons zesty lemon & herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon crushed garlic
- 1 lemon, juiced
- 1 lime, juiced
- 1/2 cup orange juice
- 250 ml chicken stock
For Assembling
- 8 mini tortillas, as needed for servings
- 1/4 cup fresh coriander, finely chopped, as needed
- 1/4 cup red onion, finely chopped, as needed
- 4 lime wedges, for serving
- 1/2 cup guacamole, as needed
Instructions
- 1
In a mixing bowl, combine the olive oil, black pepper, garlic powder, robertsons zesty lemon & herb seasoning, smoked paprika, ground cumin, and dried oregano. Stir well to create a spice paste.
⏱️ 2 min - 2
Add the crushed garlic and chicken thigh fillets to the bowl. Ensure the chicken is thoroughly coated with the spice mixture.
⏱️ 3 min - 3
Allow the chicken to marinate for approximately 15 minutes at room temperature.
- 4
Transfer the marinated chicken to a large pan or a slow cooker. Pour in the chicken stock, lemon juice, lime juice, and orange juice.
⏱️ 5 min - 5
If using a pan, cook gently on a low heat for 2 to 3 hours, until the chicken is tender and juicy. If using a slow cooker, cook on low until the chicken is easily shreddable.
⏱️ 180 min - 6
Once cooked, remove the chicken from the pan or slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
⏱️ 5 min - 7
Return the shredded chicken to the pan with the remaining cooking juices. Mix well to ensure the chicken is coated in the flavorful liquid.
⏱️ 2 min - 8
Spread the shredded chicken mixture onto a baking tray. Grill at 200°C (400°F) for 5 to 8 minutes, or until the edges are lightly charred and crispy.
⏱️ 8 min•🌡️ 200 - 9
Remove the chicken from the oven once it has achieved a crispy texture around the edges.
- 10
To assemble the carnitas, warm the mini tortillas in a non-stick pan for a couple of minutes on each side until pliable.
⏱️ 4 min - 11
Fill each warm tortilla with a generous portion of the shredded chicken. Spoon guacamole over the chicken, then add plenty of finely chopped fresh coriander and red onion.
⏱️ 3 min - 12
Finish with a squeeze of fresh lime juice from a lime wedge and enjoy your chicken carnitas.
⏱️ 1 min