Stefanie Paganini: Chicken Carnitas 4/30/13

8:37 AM, Apr 30, 2013   |    comments
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Chicken Carnitas

Serves 8


2-3 lbs. boneless skinless chicken breast
6 cloves Garlic
1 box Pomi Crushed tomatoes

1 box Pomi Chopped tomatoes

2 carrots, small dice

1 celery stalk, small dice
1/2 cup cider vinegar

¼ cup chilies in adobo sauce, chopped
2 cups chicken stock 

4 cups cooked brown rice.

Preheat oven to 325°F.  Season chicken generously with salt, pepper and Italian seasoning.


Place carrots and celery in the bottom of a large dutch oven.  Put chicken on top of vegetables.  Add garlic and peas to the dutch oven. 


In a medium bowl combine both types of tomatoes, vinegar and chilies in adobo.  Pour the mixture over the chicken.  Add stock and cover.  Bake for about 1 hour until chicken reaches an internal temperature of 165 degrees F.  Using a fork, shred the meat off the  and mix it back into the sauce. Serve over brown rice.



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