Carnitas de Pollo (Slow-Cooked Pulled Chicken)

History & Origin

Chicken carnitas, although less traditional than their pork counterparts, have been gaining popularity in Mexican cuisine, offering a lighter alternative without sacrificing flavour. This dish has its roots in the cooking of central and western Mexico, particularly in states like Michoacán, where pork carnitas are a culinary icon. However, the chicken version has found its place at the Mexican table, adapting to health preferences and family traditions. The preparation of chicken carnitas typically involves a slow cooking process, during which the chicken is cooked in its own fat along with ingredients such as orange, garlic, and various spices. This method not only enhances the flavours but also allows the skin to brown and become crispy, providing a texture that contrasts with the juiciness of the meat. In many families, the recipe is passed down from generation to generation, becoming a symbol of unity and celebration during family gatherings and festivities. Chicken carnitas are enjoyed in various regions of the country, from Mexico City to Jalisco, where they are commonly served in tacos, accompanied by fresh salsas and tortillas. This dish reflects the diversity and richness of Mexican cuisine, where the use of local ingredients and traditional techniques intertwine, creating a connection between history, culture, and national identity.