This chicken carnitas recipe comes together in just under 45 minutes. A quick, easy, healthy weeknight dinner that’s packed with juicy, tendered chicken with a twist of your favorite bbq sauce.
I’ve been on a Mexican food kick lately. Can you tell? Remember Shrimp tacos?
To continue with my Mexican food insanity, here’s a KoMex version of chicken carnitas.
Any Chipotle fans out there?
I’m a huge Chipotle fan but to be honest, I can’t afford to eat those 1400 calories chipotle burrito bowl. I need to save those extra calories for my dessert and pastries obsession.
So I decided it’s time to make a healthier version of chicken carnitas, KoMex style.
I made this recipe last week and shared half of it to my mother in law. I was nervous to receive a call from her the following day since she’s a great cook herself and is very particular with her food. To hear compliments from her was very rewarding and encouraging. The joys of cooking: to share and have others enjoy your food.
In this chicken carnitas recipe, I used Nagi’s poach chicken method to poach the chicken and it turns out amazing. The chicken breasts are juicy, tendered and moist to perfection. Sprinkles some of that taco seasoning (don’t judge, I used store-bought Tacos seasoning to save time). Add in your favorite barbeque sauce.
And Voila! You’ll have the most amazing, ridiculously easy and super flavorful chicken. I love to serve these over rice, on tortillas for the hubby, even on salads.
You’ll love this recipe because it’s quick, healthy, satisfying and totally delicious! Perfect for meal prep and enjoy it for the week.
WP Recipe Maker #1462
The most tendered, juicy and moist chicken carnitas recipe. Ready just under 45 minutes.
- 1.5 lbs. boneless chicken breast (about 4 pieces)
- 3 cloves garlic (minced)
- 1/4 cup onion (diced)
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning I used Trader Joe's taco seasoning
- 3 tablespoons barbecue sauce
- 1 tablespoon water
- 1 teaspoon garlic powder
- 2 adobo peppers
To poach the chicken, fill a saucepan with enough water for the chicken breast to submerge.
Bring the water to boil and place the chicken breast in water. Cover the lid, bring it back up to boil.
Remove from heat, set aside with lid on for 20 to 25 minutes.
Remove chicken from the saucepan and shred chicken breast with two forks.
Sprinkles taco seasoning, salt, garlic powder and 1 tablespoon of olive oil over chicken. Set aside.
Heat oil in a medium skillet over medium heat. Add in minced garlic, onion and saute until fragrant.
Add adobo peppers, shredded chicken, barbecue sauce, water. Stir well so all the sauce are well incorporated with the chicken.
Simmer on low for 3 minutes until all sauce are absorbed. If it seems dry, add a bit more water. Season to taste accordingly.
Depending on the type of barbecue sauce used, you might need to add more or less salt.
To prevent the chicken from drying, add water.