January 18, 2015 Leave your thoughts
Braising anything is delicious, but when you braise something and THEN pan-fry it? HEAVEN. And that’s exactly what carnitas are.
After being slow-cooked in a mixture of onions, citrus, and herbs and spices for 8 hours, this chicken is incredibly flavorful by itself…but when you add guacamole, salsa, raw and roasted vegetables, and other accompaniments, you have a plate filled with pure deliciousness. There’s a reason why Chipotle is so popular!
The plate is messy, but every bite is filled with crunchies, squishies, and overall exquisite taste. This is one of those meals that once you start eating you won’t be able to stop yourself. 😉
The best part is that this dish is a breeze to put together and, while it takes a while to cook, it only requires about 5 minutes of prep-time. The magic here is in the slow cooker which, if you add enough salt and seasonings, makes food that is both super tender and flavorful.
I mean it–don’t skimp on especially the sodium chloride here (
*cough* chemistry nerd alert *cough*). When I first started using my slow cooker, everything tasted incredibly bland until I bumped up the salt content…then, all of a sudden, the other flavors burst out like blooming flowers of yumminess. I promise it’s not going to be like sucking on sunflower seeds…it’s going to be a freaking amazing date with cumin, garlic, oregano, thyme, and lemon.
Another secret here is to use juniper berries. They’re an obscure ingredient, so I made it optional, but I’ve found that even adding a few makes a big difference, adding a subtle note of savory richness to the fairly mellow chicken thighs. I got mine at Penzeys, but you should be able to find them at any well-stocked grocery store.
I hesitated on posting this recipe for a while because it’s so flipping straight-forward. But after much persuasion from my mom (and a little spare time to photograph due to a shortened exam schedule), I decided to put this puppy up.
So, basically, you put the chicken in the crock pot and add all of the flavoring components…
…let everybody hang out for 8 hours…
…take the chicken out of its luxurious bath…
…and fry away in olive or coconut oil until crispy heaven is achieved!
Inspired by this recipe
Yield 6-8 servings
3 lb boneless, skinless chicken thighs
1 1/2 teaspoons of salt
A good crack of black pepper
1 tablespoon + 1 teaspoon of dried oregano
2 teaspoons of thyme
1 1/2 tablespoons of cumin
2 bay leaves
2 teaspoons of garlic powder
1 medium onion, sliced thinly
The juice of 1 large lemon
6 juniper berries (optional but recommended)
3-4 tablespoons of olive oil or coconut oil
Romaine lettuce, guacamole, salsa, and roasted vegetables, for serving
In a slow cooker, combine the chicken with all of the remaining ingredients with the exception of the cooking oil and the accompaniments. Cover tightly with the lid and let cook on low for 8 hours.
Remove the chicken from the accumulated liquid (you can let this sit in the fridge overnight and use it for stock) and pat it dry with paper towels.
Heat 1 tablespoon of the olive oil or coconut oil in a large non-stick skillet over medium heat. When hot, add 1/4 of the chicken pieces, breaking them up slightly with a pair of tongs. Let cook until golden brown on the bottom side, about 3 to 4 minutes, then flip and cook for another few minutes.
Remove to a plate, cover with foil, and repeat with the remaining chicken, adding more 1 tablespoon of oil for each batch to keep the chicken crispy.
Serve on a big plate with raw and roasted vegetables, guacamole, salsa, and a squeeze of lime juice. Slow-cooked black beans would also be delicious here. 🙂
Please don’t forget the toppings. Just don’t. Eating this dish without some avocado involved is a crime against humanity.
Which do you prefer: guacamole or salsa? Leave me a comment here or on Facebook and let me know!