CHICKEN CARNITAS with ROASTED CORN SALSA
 
 
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Ingredients
  • 2 tbsp. olive oil
  • 2 tsp. salt
  • 1- ½ tsp. ground cumin, divided
  • 1 tsp. chile powder
  • ½ tsp. black pepper
  • 1 large chicken breast, cut into 2" peces
  • 1 small onion, chopped
  • 3-4 cloves garlic, smashed and chopped
  • 2 tsp. dried oregano
  • 1 cinnamon stick
  • 1½ cups fresh orange juice
  • ¼ cup fresh lime juice
  • 1 cup of your favourite sauce (optional if not using cooking liquid
  • Cooked rice (optional)
Instructions
  1. Place chicken pieces in a bowl and coat well with pepper, chili powder, cumin and salt.
  2. In pressure cooker pot heat oil and saute onion and garlic until fragrant.
  3. Add chicken, oregano, cinnamon stick, orange juice and lime juice.
  4. Set cooker on high for 7 minutes.
  5. Note: I don't brown the chicken pieces first so as not to overcook the meat.
  6. Let the pressure release normally for 5 minutes then carefully finish with quick release.
  7. Remove chicken from liquid and shred with 2 forks.
  8. Reserve 1 cup of cooking liquid if using.
  9. Toss chicken well in liquid or sauce.
  10. Spread on a baking sheet or grill pan and grill or broil until edges of the meat begin to crisp
  11. Serve on a bed of fluffy rice with a helping of roasted corn salsa.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/mexican/chicken-carnitas-with-roasted-corn-salsa/