Skillet chicken carnitas are a family-friendly spin on the classic pork carnitas recipe, made with fresh flavors like orange juice, cumin, and garlic!
I think it’s safe to say most of my dinner recipes involve my slow cooker or trusty non-stick skillet. When my cousin shared a slow cooker chicken carnitas recipe, I knew I had to make it! But alas, I forgot to add everything to the slow cooker in the morning, and recreated the recipe to make my own skillet chicken carnitas variation.
When I googled the exact definition of carnitas [little meats, typically pork], I’m not 100% sure this recipe qualifies. I swapped out pork for chicken, I cooked the chicken in <15 minutes, and I didn’t add beer. I drank my little meaty carnitas with half a beer that Ted and I split. But because I don’t think any of you are going to turn me in to the Mexican cooking police, I figure you don’t mind. As long as this recipe is toddler tested and tasty!
Ted enjoyed his skillet chicken carnitas in a bowl, and the boys and I had ours alongside flour tortillas. Which really means half of the carnitas fillings wound up on the floor and Joey kept asking for more cheese in a tortilla. The most important takeaway from this recipe is that the whole family enjoyed it and kept happy in their seats during the meal so I could enjoy my ice cold beer. I highly recommend doing the same!
Just don’t forget to cook the chicken with high heat so it gets nice and crispy on all sides. Brown = flavor. A key requirement for the Serbinski taste-testing trio.
- 1.5 pound boneless, skinless chicken breast, cubed
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- For serving: lime slices, tortillas, avocado, salsa, sour cream, beer
- In a large resealable plastic bag, add chicken and seasonings. Shake to evenly coat chicken.
- Heat a large non-stick skillet to medium-high heat. Add oil. Add chicken, cooking 10-12 minutes, or until cooked through, stirring every few minutes.
- Add orange juice, cover and cook for an additional 3 minutes.
- Serve immediately.
Again, I adapted this recipe and full intend to try the slow cooker version soon!
What’s on your menu this week? Have you ever made a slow cooker recipe into a instant pot or skillet recipe?