Crispy Chicken Carnitas (Instant Pot, Stove Top or Slow Cooker)

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Yellow Onion(220g)
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  2 Garlic(6g)
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  2 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 cup Low Sodium Chicken Broth
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  0.5 cup Orange Juice, Fresh
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  1 1 bay leaf
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  0.3 cup Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  1 cup 1 cup finely chopped fresh cilantro
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  16 Tortilla, Flour, Regular, Shelf Stable(720g)

Instructions

1. 1Heat the olive oil in a large pot over medium heat until glistening, about 2 minutes. Add half of the onion and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2. 2Add the chicken thighs, chicken broth, fresh orange juice, and taco seasoning to the pot. Increase heat to high and bring to a boil, about 5–7 minutes, then reduce to a simmer. Cover and cook for 45 minutes until the chicken is very tender and shreds easily with a fork.
3. 3While the chicken cooks, preheat your broiler to high. Line a rimmed sheet pan with foil for easy cleanup.
4. 4Using a slotted spoon, transfer the cooked chicken to the prepared sheet pan, reserving the cooking liquid in the pot. Use two forks to shred the chicken into 1-inch pieces and spread into an even layer. Brush the shredded chicken with ¼ cup of the reserved cooking liquid.
5. 5Broil the chicken over high heat for 10 minutes, tossing halfway through, until the edges are crispy and golden brown.
6. 6Divide the crispy chicken evenly into 4 airtight containers while hot. Pour 2–3 tablespoons of the reserved cooking liquid into each container to keep the chicken moist during storage.
7. 7In a small bowl, combine the remaining raw onion with fresh cilantro and divide into 4 separate small containers.
8. 8Pack the flour tortillas separately. Reheat the chicken and serve with tortillas and the fresh onion-cilantro mixture.