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Chicken Carnitas w Black Beans


1 ½ lb boneless chicken thighs or breast

1 can black beans, drained

2 tbsp EVOO

½ cup orange juice (or juice of 2 oranges)

¼ cup lime juice (or juice of 2 limes)

1 onion, sliced

4 cloves garlic, minced

1 cup sliced mushrooms (optional)

2 tsp Peachy’s Mexican Dried herb Mix (or: ½ tsp each: chili powder, ground cumin, ground coriander

And ½ tsp Peachy’s Mediterranean mixed herbs)

Salt and pepper to taste


Heat oil in a deep skillet, add onions and garlic, sauté for 3 minutes.

Add chicken, juices, herbs and seasonings.

Cook on medium low with lid on for 20-25 minutes.

Meat is now tender and easy to shred.

Transfer chicken mixture, juice and all in a sheet pan and ‘roast’ in 350 oven for 15 minutes or juices become sticky and meat sort of crispy on edges.

Carnitas, a Mexican dish, are generally made as above (braised or roasted) using pork shoulder on the bone, pork fat back with skin, pork butt or pork loin. Carnitas is a dish in itself and eaten as is with Mexican rice and beans or as an ingredients in tacos, tamales and tostadas.



red onions sliced

cilantro chopped

Mixed greens, chopped

Corn or flour tortillas


Optional shredded cheese

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