YUM!
3 large boneless, skinless chicken breasts
1 large sweet onion
1 large orange
1/4 cup orange juice
2 tblsp olive oil
2 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp dried ginger
- rinse the breasts and pat dry. coat both sides liberally with salt and pepper
- pour the orange juice into a crock pot
- cut the onion into course slices and add about 1/2 to the crock pot
- create a slurry with the oil and spices and then rub all over the chicken
- lay the chicken on top of the onions in the pot
- cut the orange into four wedges then squeeze the juice over top of the chicken
- lay the 4 wedges rind side down on top of the chicken
- add the rest of the onion
- cover and cook on low for about 6-7 hours
- remove the meat and shred it into a bowl
- strain the juices from the crock pot and mix them up with the meat
- add a couple of turns of oil to a large frying pan and heat it up nice and hot
- add the meat and cook on high until you develop a nice crust
Warm up some tortillas and serve with your topping of choice. We used cabbage, salsa, sour cream, and cilantro.
