Chicken Carnitas are full of chili flavor and perfectly sandwiched in a homemade flour tortilla. Slow simmered with chili spices and served in homemade flour tortillas, this delicious recipe is perfect for Cinco de Mayo!
Chicken Carnitas
The main reason you don’t see a lot of Mexican recipes here is because Grumpy “thinks” he doesn’t like it.  You wouldn’t believe the grief I get when he asks me what’s for dinner and I come out with something that sounds  “Mexican” to him.  I don’t get it.  The man loves Mexico.  Why can’t he love that type of food too!
Chicken Carnitas
I love it when I can say “I have to make it because it’s for my blog.  Then he can’t fight me too hard. He might tell me I owe him, but at that point he knows he’s better off not saying anything at all! If I have to pull my camera out for a recipe, then he knows he needs to leave me alone (or at least I like to think he does!).  His words were “it better be good”.  That is always what he says when he hears words coming out of my mouth about food that has to go in his tummy, that he thinks he won’t like.
Chicken Carnitas
Grumpy actually ate a second helping of these carnitas!  He also told me that it wasn’t too bad since it was chicken and Mexican food.  I guess I can say its just all in his head about what type of “food” he doesn’t like. It all comes down to how it’s cooked that makes all the difference!
The original recipe calls for pork.  We aren’t huge pork eaters here so I went with boneless skinless chicken thighs.  I also made a few other changes to the recipe to suit my own taste.
Other recipes you may enjoy for Cinco de Mayo:
I received product from allrecipes.com and Mazola to try the product and make/rate/review the recipe on allrecipes website.  I was not compensated in any other way and was not required to blog about my experience.  All thoughts and opinions stated in this post are my own.
Chicken Carnitas

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into cubes
  • 2 tablespoons Mazola® cooking oil
  • 1 large scallion, sliced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • Adobo seasoning
  • 2 tomatillos, finely chopped
  • 1/2 cup finely chopped tomatoes
  • 1/4 cup coarsely chopped fresh cilantro
  • Juice of 1 lime
  • Avocado slices
  • Homemade Flour Tortillas

Instructions

  1. Season cubed chicken with Adobo seasoning. Heat oil in large skillet. Add chicken, onions, garlic powder, chili powder, chipotle chili powder and cumin. Saute 3-5 minutes to brown the meat.
  2. Add enough water to barely cover chicken. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 15 -20 minutes, or until liquid has evaporated.
  3. Combine chopped tomatillos, tomatoes, cilantro and juice of 1/2 lime in small bowl.
  4. Place equal amounts of chicken on each tortilla. Top with salsa and avocado if desired.
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