2poundsbonelessskinless chicken breasts, or you can use boneless, skinless chicken thighs
1tablespoonground cumin
1teaspoondried oregano
2teaspoonschili powderor more to taste
1teaspoonground corianderoptional
1teaspoonsaltor to taste
1/2teaspoonfresh ground black pepperor to taste
1tablespoonolive oil
1yellow onionsliced or diced (can use white or red onion)
4clovesgarlicminced
1/4cupchicken brothor water
1/3cuptangerine or orange juicefreshly squeezed if possible
1/4cuplime juicefreshly squeezed if possible
fresh chopped cilantrooptional, for serving
lime wedges, optional, for serving
Instructions
Pat the chicken thighs dry. In a small bowl combine the cumin, oregano, chili powder, coriander, if using, salt and pepper. Season chicken with spice mixture on both sides.
Set Instant Pot to Saute function, and add the oil. Add onion and cook, stirring often, until just starting to soften, about 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
Add the chicken broth or water to the pot; use a wooden spoon to scrape any brown bits that stuck to the bottom.
Add in the chicken and give everything a good stir. Pour in the tangerine (or orange) juice and lime juice. Turn off Saute mode, and cover with lid. Turn the valve to SEAL. Press "Pressure Cook" and set to cook on HIGH for 13 minutes. Allow the pressure to release naturally for 10 minutes then do a quick pressure release.
Use tongs, or a slotted spoon to transfer the chicken pieces to a large rimmed baking sheet. (Reserve ALL of the liquid!) Use two forks to shred the chicken then drizzle it with about 1 cup of reserved liquid; toss to combine. Spread the shredded chicken evenly on the sheet pan.
Place sheet pan on an upper rack in the oven and broil until top of meat starts to get golden brown and crispy, but not charred. Serve immediately with your choice of garnishes and warm corn tortillas, if desired.
Tip: If you prefer your crispy meat juicier, drizzle it with a little more cooking liquid before serving.
Notes
*Note: For the stovetop method, add 1/4 cup more liquid (can use more citrus juice, chicken broth, or beer - not water).Stovetop Instructions:
In a small bowl combine the spices and salt and pepper. Pat the chicken dry and season with spice mixture on both sides.
Heat oil in a large pot and sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
Add the chicken broth or water to the pot; use a wooden spoon to scrape any brown bits that stuck to the bottom.
Add in the chicken, give everything a good stir, and pour in the citrus juice mixture.
Cover the pot and continue to simmer until chicken is pull-apart tender or registers 165ºF, about 40-45 minutes.
Use tongs, or a slotted spoon to transfer the chicken pieces to a large rimmed baking sheet. (Reserve ALL of the liquid!) Use two forks to shred the chicken then drizzle it with about 1 cup of reserved liquid; toss to combine.
Spread the shredded chicken evenly on the sheet pan and broil until golden-brown and crisp at the edges.
Slow Cooker Instructions
In a small bowl combine the spices and salt and pepper. Pat the chicken dry and season with spice mixture on both sides.
Place chicken in the slow cooker and add the rest of the ingredients on the list. Use tongs to stir everything together well. Place lid on the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
Use tongs, or a slotted spoon to transfer the chicken pieces to a large rimmed baking sheet. (Reserve ALL of the liquid!) Use two forks to shred the chicken then drizzle it with about 1 cup of reserved liquid; toss to combine.
Spread the shredded chicken evenly on the sheet pan and broil until golden-brown and crisp at the edges.