Chicken Carnitas

By duckieq

Ingredients

• 4 bone-in skin-on chicken thighs
• 1 cup orange juice
• Juice of one lime
• 1/2 red onion sliced
• 1 fresh jalapeno peppers chopped fine
• 2 teaspoons cumin seeds (if you have only ground on hand, then use only 1 teaspoon)
• 1 teaspoon Mexican oregano *note: I explain in detail on my posole post why Mexican oregano is important but you may use “regular” oregano if it is what you have on hand
• 1 teaspoon allspice
• 1 teaspoon kosher salt
• 1 teaspoon cayenne peper
• Taco-size tortillas
• Suggested toppings: minced red onion avocado slices, salsa, cilantro

Preparation

Step 1

Add oil to the pot and brown your chicken. If using the Instant Pot, this can be done using the "saute" function.
Briefly remove chicken, add onion and saute for about 30 seconds.
add citrus juices, spices, and jalapeno. Return chicken to the pot. Seal your pressure cooker and allow it to come to high pressure. Set timer for 9 minutes after pressure reached
Once 9 minutes pass, remove pressure cooker from heat and release using natural release.
Remove chicken again. Shred and add to a foil lined baking sheet. Broil on high until crispy.
Serve with tortillas and any desired toppings.