Chicken Carnitas! Make these on the stovetop, in the oven or in an Instant Pot … with only 15 minutes of hands on time. Make ahead on Sunday then turn this into tacos, healthy bowls, breakfast skillets, burritos or enchiladas during the workweek! So tasty!
The world is full of magic things, patiently waiting for our senses to grow sharper.
~ W.B. Yeats~
This recipe for Chicken Carnitas can be made on the stove top, in the oven or in an Instant Pot Pressure cooker, whichever you prefer. If going the stove top or oven route, use a heavy-lidded dutch oven. What I love about this is, it only takes about 15 minutes of hands on time. Make a flavorful batch on Sunday and use for several delicious meals during the workweek. Think tacos, burritos, quesadillas, nachos, enchiladas, healthy burrito bowls, or even breakfast hash. It has so many uses and it’s soooooo good, but it’s made with basic everyday ingredients- you won’t tire of it, I promise! You could also freeze half and save for another week, if cooking for one.
This dark morning is covered in a blanket of white. The sun hasn’t risen, yet snow-covered roofs glow in the darkness. Dreams seem to hover like the mist, joining and entwining, before flying back home to sleeping souls. We are more connected than we believe, and sometimes we remember this for a fleeting moment before our thoughts awaken and tell us what’s what, and how things really are. And like the mist, it dissolves… and the world becomes a solid “safe”place again.
The little boy across the street runs circles in the snow, throwing his hands up in the air, laughing, mouth open, inhaling snowflakes. Mind you, it’s still dark. He’s still so young, still tethered to that golden place where we all come from and end up going. That place of aliveness. There are those, most often on their way out of this world, so effervescent and full of light, who recognize it through their unveiled mind. Look deeply then into those love-filled eyes and see a glimmer of the magic beyond.
The first day, I made some cilantro rice and assembled healthy chicken carnitas bowls with beans, peppers, onions, avocado and fresh greens. So tasty!
The following day, I warmed it up for quick and easy chicken carnitas fajitas.
I you like crispy carnitas, sear it in a little olive oil in a skillet, or broil on a sheet pan. 
And finally on the last day we served it up for breakfast with roasted sweet potatoes and eggs for a quick and hearty chicken carnitas breakfast skillet. Delish!
Quesadillas were next on my list, but by then the chicken carnitas were all gone.
This recipe serves 2 people for 3 different meals.
An easy way to get through a busy workweek.
Give it a whirl!
Dutch Oven Chicken Carnitas – 3 Ways
Chicken Carnitas- Make on the stovetop, in the oven, or in an Instant Pot with only 15 minutes of hands on time. Make ahead on Sunday then turn this into tacos, quesadillas, breakfast skillets, burrito bowls or nachos during the workweek!
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 6
- Category: Main
- Cuisine: mexican
Ingredients
- 1 onion- diced
- 1 tablespoon oil
- 6 garlic clives- rough chopped
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- ¼ teaspoon chipotle powder ( optional- for heat)
- 1 cup water
- 1 tablespoon soy sauce or GF Braggs Liquid Amino Acids
- 1 tablespoon apple cider vinegar ( or lime juice)
- 1 tablespoon dried oregano ( or a couple bay leaves)
- 1 can diced green chilies ( optional)
- 3 lbs chicken- boneless, skinless chicken breast or thighs ( left whole)
Instructions
- If baking, preheat oven to 400F ( see notes for instant pot)
- Heat oil in a Medium Dutch oven over medium high heat. Add onion, saute 2 minutes, stirring. Add garlic, turn heat to medium, saute 4-5 minutes until fragrant and golden and onions are tender. Add spices and salt, toasting for 1-2 minutes
- Add water, soy and vinegar. Add oregano and optional green chillies. Stir.
- Place chicken in the liquid. At this point you could place all in your instant pot ( see notes below).
- Bring to a simmer. Cover and either simmer on the stove on med-low for 45 minutes or place in the hot oven.
- If cooking breasts, check at 35-40 minutes, they may be done depending on thickness and size. Thighs will need the whole 45 minutes, perhaps a little more, again, depending on size.
- You’ll know if meat is done when it’s 165-170F, or when it is tender and shreds easily with two forks. Shred the meat, then simmer gently on the stove until some of the liquid has evaporated, about 5 -10 more minutes.
- If you like very crispy carnitas, simmer until all the liquid is gone, and/ or drain well, then pan sear in oil to crisp, or place on a sheet pan and broil in the oven.
Notes
If cooking in an Instant Pot, use the “sauté” function and cook according to instructions above. Once you place the chicken in the liquid, Pressure Cook on High for 20 minutes (25 minutes for chicken thighs) letting the pressure release naturally. Turn the Instant Pot back on to the “Saute function” to allow some of liquid to reduce, while shredding the chicken with two forks. Reducing the liquid (instead of draining it) really concentrates the flavor back into the meat – so try to go this route if you have time.
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This is just delicious! Will become a regular for me :). I just cut down on the salt as I am on a low sodium diet.Good one to take for lunch at work.
Yeah!!! I’m so glad you liked it!
I’m trying this recipe for the first time. I’m using chicken thighs in a dutch oven. Should I trim the fat off of the thighs, or will this take too much away from the flavor?
Totally ok to trim the fat!
Made this Christmas Eve and used on nachos with Mexican rice, lettuce, Pico, queso, guacamole and sour cream. We all LOVED it and I’m making it tonight again!
I made this tonight for dinner and I must say this is SOOOOO much better than the taco packet seasoned version I made before. I have been on a journey to cook real food without any prepackaged ingredients. My family loved this chicken so much that even my one year old begged for more. This is the second recipe I made from this site. I think I have found my new favorite place. The recipes are delish and the pictures are beautiful! Thanks for sharing!
I’m so glad you liked it LaToya!! Makes me so happy. Thanks for being here. Have a beautiful day.
These were amazing, my husband is not a big pork fan so these are now on permanent rotation!
I’ve made this twice so far and it was a BIG hit both times. Will definitely be one of my go-to’s from now on. Cheers!
Awesome… thanks for sharing… appreciate it so much!!
Dear Sylvia,
I arrived at this recipe looking for dinner ideas for my family this upcoming week. The chicken looks amazing and I’m thinking of trying it, but I wanted to thank you for the little vignette you shared at the end of the intro – it was a poignant, timely reminder and it brought me to tears (the good kind!). Taking a moment to breath a bit deeper and keep my eyes open for that golden light before I get cooking. Very grateful for your beautiful food and your beautiful reflections!
Thanks Jenny, appreciate you being here and thank you for your kind words.
AMAZING! I’ve been wanting to try this recipe since I first discovered your blog and Instagram feed a few months ago but finally made it happen tonight! Had my inlaws over and everyone raved about it. It will be a never fail go-to from now on. Thank you!
Yay Melissa! Glad you made it and everyone liked it. It’s popular at my house too! Thanks for sharing!
This sounds amazing and is so simple and easily will ibecome a new favorite! Thanj you very much for sharing this recipe 🙂
★★★★★
Super delicious. Loved the crispiness by searing with a bacon press.
★★★★★
Delicious and easy – high protein, low fat. The chicken is a great base for salads. I think it would make a good sandwich with spicy chipotle mayo.
★★★★★
Awesome Vicky! Glad you enjoyed!
Amazing!
★★★★★
hi Sylvia,
This looks very tasty. I was wondering, have you tried making it an Instant Pot?
thank you.
I think it would work great, but haven’t personally tried it. If you do try, will you report back on any changes you made or if it worked or didn’t ? My guess, is you would have to cook down some of the liquid at the end, using the saute function. Or just scoop a little out. After shredding the chicken, it will swell a bit and soak up some of the cooking liquid, so don’t remove all. 🙂
Can you make in the instant pot?
Yes! See notes…
I see that somebody asked if they could make it in the Insta pot, but I’m curious if anyone knows what settings are best? I am a newbie at the Insta pot so I could use all the help I can get.
Hey Jenny! I just put the instant pot instructions in the recipe notes! Thanks!
Thank you!!
Fabulous flavor. This is a new family favorite. Can’t wait to try it in a Dutch oven over the fire next time we go camping.
★★★★★