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Chicken Carnitas w Black Beans

Ingredients

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



Directions

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.


TACO MAKING:

Carnitas

red onions sliced

cilantro chopped

Mixed greens, chopped

Corn or flour tortillas

Limes

Optional shredded cheese



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