Do a much healthier version of carnitas. This low-fat chicken version is packed with flavor and spicy goodness. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published October 19, 2013. Republished with expanded discussion and options along with updated photos.
Chicken Carnitas AKA Carnitas de Pollo, just the name will get some people going. After all, carnitas are pieces of fatty pork cooked in more fat…right?
But to me, carnitas are “little Mexican spiced up pieces of meat” so it fits, for me. With an infusion of great citrus flavor, you’ll love this healthier version of carnitas. All in less than an hour with less than 5 grams of fat.
Based on my own Healthier Pork Carnitas with Pork Tenderloin, you can have a great Mexican meal on the table in less than an hour.
My Rating:
This may be a little generous, but I loved the citrus taste and the fall-apart chicken. I did put it in my top picks.
Pro Tips: Recipe Notes for Chicken Carnitas AKA Carnitas de Pollo
The Chicken
I used skinless boneless chicken breasts cut into generous chunks. You can use chicken thighs with only a little increase in the fat. You do not want to do anything with skin or bone.
Other meats can be used similarly, but this is a chicken recipe. The pork tenderloin carnitas recipe is very nice.
The Citrus
I call for a lime and an orange in this recipe. The citrus is common in carnitas recipes, and the chicken picks up those flavors very well.
The Veggies
It is not only the chicken that makes this a five but the veggies. Cooked in the same pan, you get all the great spices and citrus taste in your meal.
Pick the additional veggies you like, but a couple of peppers in contrasting colors and an onion does very nicely.
Other Carnitas Options
Healthier Pork Carnitas with Pork Tenderloin
Heat oil in a large pan over medium-high heat.
Trim and cut about 2 pounds of skinless boneless chicken breast (or thighs) into 1 to `1 1/2 inch cubes.
Mix the chicken with kosher salt, paprika, cumin, and pepper. Stir well to coat.
Add the chicken to the hot oil and occasionally stir until browning well — about 7 minutes. You do not need to cook completely, just brown.
While chicken is cooking, mince one jalapeno and two cloves of garlic.
After chicken is browned well (about 7 minutes) add the jalapeno and garlic and cook two more minutes.
Add one 14 oz can chicken broth and the juice of one orange and one lime.
Adjust the temperature to get a firm boil. Do not cover and do not stir. Just let it reduce to almost nothing — about 20 minutes. Your house will smell wonderful.
While the chicken is reducing, clean and slice one red pepper, one green pepper, and a large onion. When the pan is almost dry, move the chicken to a plate and cover with foil.
Add the veggies to the pan over medium-high heat and cook until tender (about 7-8 minutes). Stir frequently and scrape some of the fond off the bottom of the pan.
If needed, add a couple of tablespoons of chicken broth for moisture. Lots of great flavors here.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Chicken Carnitas AKA Carnitas de Pollo
Ingredients
- 2 pounds skinless boneless chicken breasts - or thighs
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon pepper
- 1 jalapeno
- 2 cloves garlic
- 14 oz chicken broth
- 1 orange - juice only
- 1 lime - juice only
- 1 green pepper
- 1 red pepper
- 1 onion - large
Instructions
- Heat 1 tablespoon of oil in a large pan over medium-high heat.
- Trim and cut about 2 pounds of skinless boneless chicken breast (or thighs) into 1 to `1 ½ inch cubes.
- Mix the chicken with one teaspoon kosher salt, one teaspoon paprika, one teaspoon cumin and 1/2 teaspoon pepper. Stir well to coat.
- Add the chicken to the hot oil and occasionally stir until browning well. About 7 minutes. You do not need to cook completely just brown.
- While chicken is cooking, mince one jalapeno and two cloves of garlic.
- After chicken is browned well (about 7 minutes) add the jalapeno and garlic and cook two more minutes
- Add a 14 oz can chicken broth and the juice of one orange and one lime.
- Adjust the temperature to get a firm boil. Do not cover and do not stir. Just let it reduce to almost nothing. About 20 minutes. Your house will smell wonderful.
- While the chicken is reducing, clean and slice one red pepper, one green pepper, and a large onion.
- When the pan is almost dry, move the chicken to a plate and cover with foil.
- Add the veggies to the pan over medium-high heat and cook until tender (about 7-8 minutes). Stir frequently and scrape some of the fond off the bottom of the pan. If needed add a couple of tablespoons of chicken broth for moisture.
Recipe Notes
Pro Tips:
- Use skinless chicken breasts or thighs if you wish.
- Please do not skip the orange and lime.
- When cooking the peppers and onion, be sure to scrape the bottom of the pan frequently.
- Cut the jalapeno if you want but it is not a very hot dish and it adds some nice taste.
- Nutrition is for everything listed in the ingredients but not for tortillas or toppings.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published October 19, 2013
Gloria
I read your comment about cutting out the jalapeno. Can I replace it with something else?
We don’t care for “too” spicy in our house, but I would like to try this recipe. I love your dog
pictures and enjoy your recipes!
Thank you
Gloria
Dan Mikesell AKA DrDan
Hi Gloria,
Welcome to the blog.
If you want just a little, you can cut it out and use a pinch (1/8 tsp or less) of cayenne pepper. Or just use half the jalapeno.
Molly and Lilly say thanks.
Dan
John Miller
Not quite like carnitas but very good. Definitely a keeper recipe
Karina
I just found your blog through ZipList. I love your recipes! I have made two of them (Chicken Carnitas and the Southwest Pork Tenderloin Chili) and both have turned out delicious. One thing that I found while making the Chicken Carnitas is that it took forever for the sauce to be reduced to almost nothing. I doubled the recipe and I let it boil for about 1 hour! Nevertheless, the dish turned out amazing. Next time i will add less broth. This recipe is a keeper. Keep up the good job.
DrDan
For doubling, I would only do one can of broth but double everything else next time.
Thanks for the note.
DrDan
Chris
Never thought of trying it with chicken before, nice idea.