Chicken Carnitas Recipe
Oven-braised in seasonings and broiled in the meat gravy, every crispy bit of this chicken carnitas burrito bowl is worth devouring. It's so effortless to throw things together, perfect to add a bit of variety to your regular tiresome weeknight meals.
Servings: 4 servings
- 16 oz skinless boneless chicken thigh
- 1/4 tsp paprika
- 1/4 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp white wine vinegar
- 2 1/2 tbsp olive oil divided
- 3 cup cooked medium-grain rice equals to 1 cup uncooked
- 4 oz canned black beans
- 4 oz sweet corn
- 4 oz baby tomatoes chopped in half
- 1/2 cup plain Greek yogurt
- 1 oz jalapeno chopped
- Side together with guacamole in one plate.
Marinate the chicken thighs with paprika, cumin, chili powder, garlic powder, onion powder, ground black pepper, salt, white wine vinegar, and 1 tablespoon of olive oil. Toss to combine.
Let the chicken sit for 30 minutes.
On a cast-iron skillet, heat 1 1/2 tablespoons of olive oil over medium heat. Add the chicken thighs in.
Fry the first side of the chicken for 10 minutes, and the second side for 8 minutes. Remove from heat.
Transfer the fried chicken thighs onto a cutting board, let them cool down for 5 minutes.
Slice the fried chicken meat in thick strips.
Assemble the chicken strips on a large plate (can also put them on a shallow skillet if you don’t have any plate large enough) together with hot cooked rice, black beans, sweet corn, baby tomatoes, and Greek yogurt.
Add guacamole together onto the plate to side along.
Sprinkle chopped jalapeno on top. Serve immediately.
Serving: 1serving | Calories: 494kcal | Carbohydrates: 55g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 472mg | Potassium: 616mg | Fiber: 4g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 4mg