Zestty Chicken Carnitas

Carnitas, literally meaning "little meats", are fried and braised. Most people are familiar with pork carnitas, which are served over rice or wrapped in tortillas and all the condiments that come with it, such as salsa, sour cream, and refried beans. My chicken carnitas uses a slow cooker to prepare, which will keep the heat in the kitchen cool in the summer, and the cleanup is faster and easier. It is served with freshly cooked rice to complete a hearty-healthy meal.

Ingredients:
2 lbs chicken breasts and thighs, cut into big chunks
1 large onion, chopped
3 cloves garlic, chopped
1 tbs fresh oregano, chopped
2 tbs lime juice
2 tsp Mexican rub (recipe at bottom)
Salt and pepper
2 bay leaves
1/2 cup water
1 chicken bouillon cube
1 tbs chipotle chili
Garnish with chopped fresh cilantro

Directions:
Mix the Mexican rub with salt and pepper and coat the chicken completely.

 In a nonstick skillet over medium heat, add 2 tbs oil and brown the chicken.

 Add fresh chopped oregano.

 Remove and place the chicken in the bottom of a 4 qt slow cooker.
In the same skillet over medium heat, add onions, garlic, chipotle pepper and then sauté.' Let cook until this mixture is fragrant.

Add lime juice, chicken bouillon cube, and water and bring to boil. Use a spatula to scrape off all the brown bits still stuck at the bottom of the skillet.

Pour over chicken in the slow cooker and add bay leaves.

Cover and cook on low setting for 3-1/2 to 4 hours or until the meat can be easily separated with a fork. Sprinkle with cilantro and serve over rice.

Mexican Spice mix:
1/4 cup chili powder
1/4 cup sweet paprika
2 tbs garlic powder
2 tbs onion powder
2 tbs cumin
2 tbs cayene
1 tsp salt
1 tsp black pepper
2 tsp dried oregano
Mix all the ingredients and place in the glass jar with lid. Store in cool place.