Mexican cuisine · Meat & Kebab

Carnitas de Pollo

Chicken thighs slow-confited in clarified butter and orange, then fried crisp and brown.

Ingredients · for 4 servings

• 1 kg chicken thighs (boneless, skin-on)
• 250 g clarified butter
• 1 organic orange
• 1 white onion
• 5 garlic cloves
• 2 bay leaves
• 1 tsp oregano
• 1 tsp cumin
• 1 sprig epazote (or 3 sprigs cilantro)
• 12 corn tortillas
• 2 limes
• Salt, pepper

Instructions

1. Cut the chicken thighs into large pieces, rub thoroughly with salt, pepper, oregano and cumin, and let sit at room temperature for 20 min. to season.
2. Melt the clarified butter in a heavy pot over low heat, then add the quartered onion, the crushed garlic cloves, the bay leaves and the epazote.
3. Wash the orange thoroughly, cut into thick slices, and add to the fat with the meat - it should be just barely covered.
4. Confit gently at 90-100°C so that only occasional bubbles rise, for 55-65 min., until the meat gives when lifted and the juices run clear.
5. Lift out the pieces, drain well, and fry in a hot pan with 2 tbsp of the fat for 5-6 min. until crisp and brown all over.
6. Shred roughly, drizzle with lime juice, and serve with warm corn tortillas and lime wedges.