Chicken variation on the classic pork carnitas. Serve in tortillas with whatever toppings you want. Enjoy.
Ingredients
- cubes chicken bouillon: 2 piece
- boiling water: 1 cup
- olive oil: 1 Tbsp
- white onion: 1 piece (diced)
- Jalapeno peppers: 2 piece (diced)
- fire-roasted diced green Chilis: 1 can (4 ounce can)
- salt: 1 tsp
- cilantro: 1 tsp (dried)
- Mexican-style seasoning blend: 1 tsp
- ground cumin: 0.5 tsp
- basil: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- garlic powder: 0.5 tsp
- garlic and herb seasoning blend: 0.5 tsp
- chili powder: 0.25 tsp
- smoked paprika: 0.25 tsp
- dry mustard powder: 0.25 tsp
- ground black pepper: 0.25 tsp
- ¼ pounds skinless, boneless chicken breast halves: 2 piece
- limes, zested and: 2 piece (juiced)
- orange, zested and: 1 piece (juiced)
- garlic: 4 clove
Metric Conversion
Stages of cooking
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Dissolve chicken bouillon in boiling water.
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Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
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Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
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Trim chicken as needed. Coat all sides with the seasoning blend.
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Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.
