Quick Chicken Carnitas

The other night I wanted carnitas badly but I didn't have all day to cook them in the slow cooker. After thinking about it I decided I would take my pork carnitas recipe, change it to chicken which cooks up faster and softer, and see how it did on the stove top. Seriously... this is the best chicken I have eaten in forever. It tasted like it had slow cooked all day and the flavors were incredible. Three out of three test tasters highly approved. (The other is a vegetarian and wouldn't eat it, though I am pretty sure he was tempted ;)) Next time I will definitely double it for more leftovers!!!!

Ingredients:
2 Tbsp olive oil
2lbs chicken tenders
1 can peach nectar
2 chipotle cubes
1-1/2 tsp cumin
1 tsp onion powder
1 tsp garlic salt
1 tsp oregano
1/4 cup brown sugar

Heat the olive oil in a large skillet pan and brown the chicken on both sides, sprinkling the cumin, onion powder, garlic salt and oregano all over the chicken as it browns. Pour the peach nectar over the top. Crumble the chipotle cubes in to the nectar and add the brown sugar. Cover and let simmer on med-high for about 30 minutes, flipping the chicken every ten minutes or so. Once the chicken is fall apart tender, remove the chicken from the juices and place in the kitchen aid with the paddle attachment. Turn on the kitchen aid and watch your chicken shred perfectly.

Put your oven broiler on high. Line a jelly roll pan with foil and spread the chicken all over the pan. Broil until it reaches desired crispiness. (The edges turn brown.) Return chicken to pan and let it sop up the remaining juices over low heat.

Serve on flour tortillas with chopped onion, chopped cilantro, (chopped avocado is an amazing addition, but optional), and freshly squeezed lime.

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