We are changing up Christmas dinner this year, and going for something we love – chicken carnitas. I was inspired by a Christmas margarita recipe to go this route. This recipe is super easy – you put all of it in a crockpot for hours (while you enjoy gift opening and the day), then shred, broil and serve with all the fixins’.
I’m also making a corn pudding and bought some fresh guacamole, but you can serve with rice or beans – or whatever your favorite Mexican side dish is. #2020 may be a dumpster fire, but Christmas dinner is going to be amazing.
Christmas Chicken Carnitas
Ingredients
- 1 1/2 pound boneless, skinless chicken breasts (or thighs)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- salt and pepper
- zest of 1/2 orange
- juice of 1 orange (about ¼ cup)
- ¼ cup lime juice
- 1 1/2 cups chicken broth
- 1 tablespoon garlic, grated or pressed
- 1 yellow onion, diced
- 2 chipotle peppers + 2 tablespoons adobo sauce
- 1 bay leaf
- 2 tablespoons oil + more
- chopped cilantro, for serving
- tortillas (I used corn and flour tortillas – you can find them at Whole Foods and they are so good), for serving
- pickled jalapenos
- pickled red onions (see below)
- shredded cheese
- chipotle mayo (see below)
Rub chicken with spices, salt and pepper. Add to slow cooker with everything except cilantro and oil. Cook on low for 6-8 hours. Shred chicken and place on a rimmed baking sheet with juices and oil. Broil for 5-10 minutes, until chicken is slightly crispy but some juices still remain. Serve on flour or corn tortillas with chipotle mayo, shredded cheese, cilantro, pickled red onions and pickled jalapenos.
For the chipotle mayo:
- ½ cup mayo
- 1 tablespoon milk
- 2 chipotle peppers
- 1 tablespoons adobo sauce
- 1 teaspoon lime juice + a little zest
- pinch of salt and garlic powder
Blend all ingredients in a blender until smooth.
For the pickled red onions:
- 1 large red onion, sliced thin
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 cup vinegar
- 1/2 water or to submerge onion slices
Place onion slices in a glass bowl. In a separate bowl, mix vinegar and water, add salt and sugar. Whisk to dissolve salt and sugar. Pour over onions slices. Cover with plastic wrap and place in fridge overnight.