Ingredients
Main Ingredients
- ¼ cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, chopped
- 2 pounds boneless, skinless chicken thighs
- 2 cups chicken stock
- ½ cup fresh orange juice (from 1 orange)
- 1 bay leaf
- ¼ cup taco seasoning
- 1 cup finely chopped fresh cilantro
- 16 (6-inch) corn or flour tortillas, warmed
Instructions
- Prepare the aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add half of the finely chopped onions and cook until they begin to soften, about 5 minutes. Then add the chopped garlic and cook while stirring until fragrant, about 1 minute.
- Simmer the chicken: Add the boneless, skinless chicken thighs to the pot along with the chicken stock, fresh orange juice, bay leaf, and taco seasoning. Increase heat to high and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes or until the chicken is very tender and can easily be shredded with a fork.
- Shred the chicken: Preheat your broiler. Using a slotted spoon, transfer the cooked chicken to a rimmed baking sheet, leaving the cooking liquid in the pot. Use two forks to shred the chicken into approximately 1-inch pieces and spread it out evenly on the baking sheet.
- Crisp the carnitas: Brush the shredded chicken with about ¼ cup of the reserved cooking liquid to keep it moist. Place the baking sheet under the broiler and cook for about 10 minutes, tossing the chicken halfway through, until the carnitas develop a crispy texture on the edges.
- Serve: Warm the tortillas and serve the crispy chicken carnitas garnished with the remaining finely chopped onions and fresh cilantro for a delicious taco night.
Notes
- For extra flavor, reserve some of the cooking liquid to brush on the meat during broiling to keep it moist.
- If preferred, you can use a slow cooker or Instant Pot to cook the chicken thighs before shredding and broiling.
- Adjust the amount of taco seasoning based on your spice preference.
- Serve immediately after broiling for the best crispy texture.
- Use corn tortillas for gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
