Recipe: Chicken Carnitas

Thanks to our friend Sally. She’s the originator and the inspiration


  • 1 package chicken thighs. We like skin on, with bones
  • ½ medium onion
  • 3 cloves garlic
  • 2 guajillo chiles
  • 2 cinnamon sticks
  • ½ tea clove – more to taste
  • 2 bay leaves
  • 1 cup chicken stock
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp red chili flake
  • salt
  • pepper


This is Super easy. The above measurements are really only a guideline.  You should add more or less to your taste. We like a lot of cumin and pepper, so we add more of those ingredients.

Basically this is stewed chicken.  

Over medium heat, Saute the onion in a bit of oil.  Add the garlic at the end of the sauté. Stir a few times but don’t let it brown too much.  Add a little of the broth and stir it up. Scrape off any browned bits in the bottom of the pan. Add the balance of the stock.  Add all the spices and give a quick stir.

Add the chicken. Quick stir. Stock should almost cover the chicken. Bring to a slight boil. Cover, but keep the lid cracked open a bit. Set the whole thing to simmer.  

Let it simmer for as long as it takes for the liquid to almost evaporate.

As it reaches the end of its cooking, it should start to shred if you push on it with a spoon.

Taste for salt and pepper. Maybe a squeeze of lime!

Quick time

Break up a rotisserie chicken. Add all the same stuff. Maybe ½ cup stock. Cook until almost dry. Take out the big pieces, bone, skin, bay leaves, etc.

Eat. Enjoy

Citrus Pork Variation

Zest of one orange. Use potato peeler

  • Juice 1 orange  or ¼ cup
  • Juice ½ lemon
  • Juice ½ lime