Crockpot chicken carnitas

By Stephanie Clairmont
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The Mexican way of eating is pretty interesting, putting most of the calories mid-day when we are generally the most active. It starts with a light breakfast of pan dulce, fruit and café de olla, followed by a second breakfast around 10 a.m./11 a.m - for almuerzo, egg dishes are very popular, as are things like chilaquiles and enchiladas.Then, a large lunch around 2 p.m., followed by the lightest meal late in the evening around 9pm. This is a great way to plan our days, and often the opposite for so many of us as we tend to eat more through the day in North America. However, if you think of the way you use your energy, you’re probably needing most energy in the morning and at lunch. Research shows that eating more calories at breakfast and having less at dinner is beneficial for prevention and management of obesity and metabolic syndrome. By shifting your calories to breakfast and lunch, you may be more successful in losing weight or keeping your weight where you want it!  

SERVES
6
TOTAL TIME

Ingredients

  • 1 kilogram chicken breast
  • 2 whole tomatoes, diced
  • 1/2 cup water
  • 1/2 cup fennel bulb or white onion, diced
  • 2 whole cloves of garlic
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon red chile flakes
  • 1/4 teaspoon cumin
  • Pinch of ground cayenne, jalapeño and/or chipotle peppers
  • Salt and pepper

For the avocado cream:

  • 1 whole, ripe avocado
  • 1/2 cup coconut milk
  • 1/2 lime, juice only
  • Handful of fresh cilantro leaves, washed and chopped
  • Salt and pepper to taste

Directions

  1. Place all ingredients in a crockpot and turn on low for eight hours or high for four hours. Cook until chicken is tender and pulls apart.
  2. Blend together the avocado, coconut cream, lime, salt, pepper and cilantro in a food processor until smooth and serve on top of the chicken.
  3. Serve with fresh limes, fresh cilantro, corn tortillas and/or salad

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