Cooking Recipe | Chicken Carnitas Tacos with Charred Pineapple Salsa | Breville USA

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: ground chicken

Ground chicken is often less expensive and cooks quickly.

Fill a large stock pot or heat proof container ¾ of the way with warm water. Place the Joule in the water and set the temperature to 167°F.

Put the chicken in a large zip top bag along with the orange zest and juice, garlic, onion, red pepper flakes, bay leaves, Mexican oregano, cinnamon, and salt. Seal the bag shut and cook for 45 minutes.

While the chicken is cooking, heat a large cast iron skillet over medium high heat. Sear the pineapple rounds on both sides for 2 minutes until lightly charred, then transfer to a cutting board to cool. Add the red onion quarters to the hot pan and cook for 3–4 minutes until charred on all sides. Remove from heat.

In the bowl of a food processor, process the charred onion, jalapeño, and garlic. Add the charred pineapple; transfer the mixture to a medium bowl and fold in the cilantro, lime zest, juice, and salt. Taste and adjust seasoning as needed.

In a large bowl whisk the yogurt, lime zest and juice, olive oil, and salt until combined. Process jicama and add to the yogurt sauce, stir in kale, scallions and set aside.

Remove the chicken from the bag and transfer it to a bowl to save the cooking liquid. Roughly chop and/or shred the chicken into bite-sized pieces.

Using the same pan, heat the olive oil over medium high heat. Crisp the chicken until lightly charred and crunchy on the edges for 3 to 4 minutes. Pour in the cooking liquid and cook until it has reduced and nicely coats the chicken.

Serve with warm tortillas, pineapple salsa, jicama slaw, freshly chopped cilantro, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary