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Quick Stove Top Chicken Carnitas

shredded chicken carnitas on a tortilla with chopped onion and cilantro

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 softer faster, 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.  Feel free to double so you can have leftovers!

  • 2 Tbsp olive oil
  • 2lbs chicken tenders
  • 1/2 tsp chipotle chili powder
  • 1-1/2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp oregano
  • 1 can peach nectar
  • 1/4 cup brown sugar
  1. Heat the olive oil in a large skillet pan and brown the chicken on both sides, sprinkling the chipotle chili powder, cumin, onion powder, garlic salt and oregano all over the chicken as it browns.  
  2. Pour the peach nectar over the top. Sprinkle in the brown sugar.  
  3. Reduce the heat, cover and let simmer for 20-25 minutes until the chicken is done - (must be internal temp of 165.)  
  4. 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.  (Or you can shred with 2 forks.)
  5. Put your oven broiler on high.  
  6. Line a jelly roll pan with foil and spread the chicken all over the pan. 
  7. Broil until it reaches desired crispiness.  (The edges turn brown.)  
  8. Return chicken to pan and let it sop up the remaining juices over low heat.
  9. 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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