A slow-cook chicken carnitas bowl to fill you up.
You may catch me saying I don’t eat meat (except for fish), but I taste everything I make, mostly for the flavor and texture. And in a few instances, when the meat is almost irresistible, I have more than a taste.
So I’ve tasted this recipe several times and I’m in love with the flavor blend of orange, lime and chili spices. I’m currently trying to figure out how to use the marinade in a veggie dish (and I’m open to suggestions). This carnitas recipe was inspired by Closet Cooking’s recipe here. One thing I also do is make extra marinade since I love to cover the chicken and rice with the dark, tangy sauce left after removing the chicken from the slow cooker to shred. You’ll see what I mean.
This bowl is just one example of how to serve slow-cooked carnitas. It can also play a starring role in quesadillas, tortillas, wraps, and it goes great on top of chili lime cauliflower rice or Spanish rice.
For the bowl in the photos, I made chili lime cauliflower rice and a simple Pico de Gallo (recipe follows). Some more elements that go great with this bowl are avocado slices or guacamole, sour cream or yogurt, and a dash of hot sauce. Enjoy!
Chicken Carnitas {slow-cook}
I use a mixture of standard chili powder and ancho chili powder for this recipe, but any chili powder will work. I also add about 1/4 teaspoon of chipotle powder for a slight kick, and I imagine adding fresh sliced jalapeño or other hot pepper will work well.
Another thing: I sometimes skip the broiling step and just dig in. Your choice. Or try it both ways or do half one way and half the other and then decide.
Ingredients
- 1 cup (240 ml) orange juice
- 1/4 cup (60 ml) lime juice
- 4 garlic cloves, peeled and chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon chipotle pepper (optional)
- 1/2 teaspoon salt
- 1 1/2 pounds (681 g) skinless chicken thighs (trimmed of excess fat)
Method
- Combine all the ingredients, except for the chicken, in a bowl and blend well.
- Add the chicken to the marinade and coat it well.
- Add the chicken and marinade to a slow cooker and cook for 6 hours.
- Take the chicken out and reserve the sauce.
- Shred the chicken and blend it with the reserved sauce.
- Preheat your oven to broil and prepare a baking sheet with foil.
- Add the chicken to the baking sheet and broil in the oven for a few minutes or until it begins to crisp on the edges.
- Remove the chicken from the oven and serve, or seal and store refrigerated for a few days, or freeze for a few weeks.
Serves 4
Pico de Gallo {quick & easy}
I prefer Roma tomatoes, but any ripe, sweet tomato will work here. In place of onion, try green onions or red onion for a change.
Ingredients
- one large tomato or two smaller, chopped into large pieces
- 1 small yellow onion, peeled and chopped into large pieces
- 1 garlic clove, peeled and chopped
- 1 tablespoon lime juice
- handful cilantro leaves
- slice of jalapeño (optional)
- salt and pepper
Method
- Add all the ingredients to a food processor and pulse a few times. Alternatively, slice and dice the tomato, onion and garlic clove until small enough for a salsa blend.
- Serve chilled or room temperature.
- Cover and store in the refrigerator for several days.
Serves 4
This looks so good. This is exactly the kind of thing that makes people fall into eating meat! I love it!
I’m making your cinnamon bun muffins again, and came here while they’re baking to get info on buying the coconut flour baking book. Your chicken is completely distracting me.
Ha, thanks Katy! So true about the meat temptation.
This looks beyond delicious! Great gluten dairy free dinner.
Thanks Liz! I bring this dish to work because it’s so easy to pack (for me it’s a pile of rice, salsa, and the sauce since I don’t eat the chicken, and it’s still good!). It makes a great picnic lunch or dinner, too!
This looks amazing and I can’t wait to try it. One question though, do you cook the chicken on high or low?
low, on the slow-cook setting if you’re using a multi-purpose cooker or dutch oven. Btw, I use an Instant Pot on the slow cook setting, here: http://astore.amazon.com/comfybelly-20/detail/B006E7I7MG
This looks fabulous, so perfect for those family get-togethers – yum!
Yes, thanks 🙂 – and double the recipe to feed a big group or a small group with a big appetite (or have leftovers)!
I am currently making a second batch of this recipe. First was only done less than two weeks ago, and my husband requested it again. I might add I only had a fork full of the first batch, the rest was either his dinner or leftover lunches. So good and so easy.
Thanks! Yes, I double the batch now. 🙂
I am lazy. I just roast the chicken. Love this.
Erica, I thank you everyday for your delicious recipes. This recipe is so good that I always double so we will have plenty. My daughter’s health improvements since I started cooking from your cookbook and the website has stunned her doctors – she has UC. The SCD diet has truly changed her life. Sandra
Aw, so so good to hear. So happy for you and your daughter. Best always, Erica
You are Amazing! Thanks for this recipe.
ha, thanks!